This quick and healthy recipe comes from a school dinner menu in Naples. I once interviewed the headmistress there about the challenges she faced dealing with kids from warring mafia clans. I doubt they sat together eating this stew at lunch time, but I’m told that it’s one of the most popular school meals. I’ve tested and tweaked the recipe, and I have to say that I’m impressed with how soft the meat is, and how sweet the peas are. I’m also big fan of easy dinners that tick both protein and veg boxes, but don’t make a lot of mess, or create a lot of washing up. This is definitely one of those ‘one pan wonders’. Serve with a jacket potato (no more pans needed). Also goes well with a dollop of mash or scoop of brown rice. Do let me know what you think.
Makes 4-6 children’s portions
125 ml of good chicken or vegetable stock
400 g of chicken, turkey
1 grated carrot
1/2 stick of celery finely chopped
1/2 onion finely chopped
1.5 dessert spoons of flour
2 tbsp olive oil
250g frozen peas
1 generous dessert spoon of finely chopped fresh herbs. Dried herbs fine too
1/4 glass of white wine (optional, replace with equivalent stock if you prefer)
salt and pepper to taste
1.Place chicken or turkey breasts between 2 sheets of greaseproof paper. Whack with rolling pin to tenderise, then cut into cubes and roll in flour.
2. Over a medium to high heat, cook carrot, celery and onion in olive oil. Then add meat to pan to brown.
3. Next add white wine. Let it evaporate for a few minutes before adding stock herbs and seasoning. Turn heat down low, Cover pan and cook for 20 minutes or so.
4. Add peas to pan and cook for another 10-15 minutes. You can add a splash of water if consistency needs loosening. Serve with mash, jacket potato or some rice. Lovely.