Chicken Stew

• 2 tbsp all-purpose flour
• 1 tsp dried thyme
• 2-3 None chicken drumsticks
• 10 tbsp olive oil
• 10 oz small new potatoes
• 14 oz Savoy or Napa cabbage, cut into strips
• 2 cloves garlic, peeled and finely diced
• 2 1/2 cups vegetable stock
• 3/4 cup frozen peas
• 10 oz broccoli, cut into florets
• 3 None spring onions, sliced into thin rings
• 1/4 cup pine nuts
• 10 stems basil, chopped, plus more for garnish
• 5 stems tarragon, chopped

1. Mix the flour and dried thyme in a bowl and coat the chicken with the mixture. Heat 2 tbsp of oil in a large pot and fry the chicken briefly, turning as necessary until browned on all sides. Remove chicken and add 2 more tbsp of oil to the pot and saute the potatoes for 4-5 mins. Add the cabbage and garlic and saute for 2 minutes. Pour in the stock, bring to a boil, and simmer for about 5 minutes. Add the peas, broccoli, spring onions and chicken. Cover, and simmer for 25 mins.
2. Toast pine nuts in a small dry pan, until they're golden brown. Puree the pine nuts, basil, tarragon and 6 tbsp olive oil in a food processor and stir the pesto into the stew. Serve garnished with basil.

flour, thyme, chicken, olive oil, potatoes, savoy, garlic, vegetable stock, frozen peas, broccoli, spring onions, pine nuts, basil, tarragon

Taken from recipes-plus.com/api/v2.0/recipes/19332 (may not work)