Citrus Chicken Stew

Serves: to serve 6

Prep Time: 10 Minutes

Cook Time: 40 Minutes

Ready In: 50 mins

3 tablespoons - olive oil

1 tablespoon - butter

1 medium-sized - free range chicken

5 cloves - garlic

2 large - onions

1 bulb - fennel

2 - leeks

1 pint - chicken stock

- salt and pepper

6 tablespoons - fresh peas

6 tablespoons - broad beans (a.k.a. Fava, Field, Bell or Tic Bean)

4 oz - large green olives (pitted)

1 small bunch - fresh parsley

1 small bunch - dill

2 - lemons

3 tablespoons - plain yoghurt

Portion the chicken into breasts, thighs and legs (or you can buy 6 chicken portions of your choice if you prefer). Peel and chop the garlic and onions. Chop the fennel and leeks.
Melt the butter in a casserole dish and add the olive oil. Turn on high heat and brown the chicken portions all over for 5 - 10 minutes. Reduce the heat to medium, add the garlic, onion, fennel and leeks, place a lid on the casserole and sweat the vegetables until they are tender (about 5 minutes). Pour in the chicken stock, season with salt and freshly ground pepper to taste and cook on a gentle heat until the chicken is cooked and tender (about a further 15 - 20 minutes).
Meanwhile, pod the peas and broad beans and blanche them in boiling water for 2 - 3 minutes. When the chicken is cooked, add the peas, beans and olives. Finely chop the parsley and dill and stir these into the stew. Squeeze the juice from the lemons and add to the casserole, along with the yoghurt. Stir and bring back to heat and serve with Plain Boiled Rice.