Dinner

Summer Chicken Stew with Leeks, Potatoes, Green Beans, and Peas Recipe

ByEthan Lark November 20, 2025November 20, 2025

Introduction

This summer chicken stew is a light, comforting dish perfect for warm evenings. Tender chicken thighs simmer with fresh vegetables and herbs, creating a flavorful and hearty meal that’s easy to prepare.

The image shows a white bowl with a blue rim filled with a fresh fish dish. The dish has three main layers: at the bottom, there are green peas and green beans; on top of that, there are cooked white fish pieces, slightly browned on the edges. Scattered around the fish are thin slices of light green leeks. The bowl also contains light yellow potato chunks and a lemon wedge on the side. The bowl is placed on a white marbled surface with a folded blue and white napkin under a silver fork beside it, and a woman's hand is partly visible reaching toward the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
500g leeks, finely sliced
2 plump garlic cloves, finely sliced
2 thyme sprigs, leaves picked
8 chicken thighs, skinless and boneless
500g new potatoes, larger ones quartered, smaller ones halved
350ml chicken stock
200g green beans
350g frozen petit pois
Lemon wedges, to serve

Instructions

Step 1: Heat the olive oil in a large casserole dish over medium heat. Add the leeks, garlic, and thyme leaves, then cover and cook gently for 10 minutes, stirring occasionally.
Step 2: Season the chicken thighs with salt and pepper, then add them to the dish along with the prepared potatoes.
Step 3: Increase the heat and pour in the chicken stock. Bring the mixture to a simmer.
Step 4: Reduce the heat to low and cover the dish. Let it gently bubble for 35 minutes until the chicken and potatoes are tender.
Step 5: Add the green beans and frozen petit pois to the stew during the last 10 minutes of cooking.
Step 6: Taste and adjust seasoning with salt and pepper. Serve the stew in bowls or on lipped plates, accompanied by lemon wedges for squeezing over.

Tips & Variations

For extra flavor, brown the chicken thighs in the oil before adding the leeks and garlic.
Swap green beans with tender asparagus tips for a different seasonal twist.
Add a splash of white wine with the chicken stock for a richer broth.

Storage

Store any leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally until warmed through. This stew also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a white plate with a blue rim filled with a colorful fish and vegetable dish. There are two thick, light pinkish-white fish pieces placed on top, surrounded by bright green beans, green peas, and chopped leeks. Light yellow potato pieces add contrast at the bottom, and a lemon wedge leans against the side of the plate. The plate sits on a white marbled surface with a blue floral cloth napkin and silver fork nearby, creating a fresh and inviting presentation. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but thighs are preferred as they stay juicier during slow cooking. If using breasts, keep an eye on cooking time to avoid drying them out.

Is it possible to make this stew in a slow cooker?

Absolutely. Cook the leeks and garlic separately, then place all ingredients except the peas and green beans in the slow cooker. Cook on low for 6-7 hours, adding the peas and beans in the last 30 minutes.