You Can Cook Too 39 – Crispy Chicken and Chickpea Stew

Patricia shows you how to make Donal Skehan’s crispy chicken and chickpea stew.

She pairs it with Summertime, by George Gershwin.


Serves 4
  • 1 tbsp olive oil
  • 8 chicken thighs
  • 250ml chicken stock or perhaps a little more
  • 1 x 400g tin chickpeas drained and rinsed
  • 2 tbsp sun dried tomato pesto
  • 100g baby spinach or garden peas
  • Sea salt and freshly ground black pepper



  1. Heat a large frying pan over a medium heat. Sprinkle the skin of the chicken evenly with salt and pepper. Add chicken to pan, skin side down. Cook 8-10 minutes or until skin is crispy, remove any excess fat. Turn the chicken thighs and add the stock, chickpeas, pesto and stir together. Continue to cook for another 2-3 minutes or until the chicken has cooked.
  2. Once the sauce has slightly reduced season to taste and stir through the spinach and serve. On its own, or with bread or even boiled potatoes.



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