Weeknight Supper Inspiration: Summer Vegetable and Chicken Stew

A couple of weeks ago I was very kindly invited to attend a products event for Zwilling and Staub.  It was such fun to look at all the ranges available and to dream up a wishlist of products I can covet – the Zwilling asparagus pan and Pro Chef’s knife are especially lustworthy and I was also very taken with the Staub Cocottes.  These cast iron beauties come in a range of colours and styles, and I loved both the look and the feel of the pans.

Imagine my delight when I was then lucky enough to be gifted one of the oval cocottes, in graphite, to use at home!  The cocotte I received is perfect for cooking a meal for two to six people (depending how hungry they are!).  The day I returned from holiday in Spain it was awaiting me, so I devised a quick and simple supper to try it out – I fully intend to be using it a lot, especially when autumn, the season of soups and stews and roasts, rolls around!

Below is a little flipagram of my (incredibly quick and easy, thrown together with what we had in the fridge and pantry) Summer Vegetable and Chicken Stew.  Recipe after the vid.

Loved playing with my new #Staub cocotte! #cooking #dinner #flipagram #food #yummy #tasty #goodfood #eats #delicious #foodpics #tasty #flipafood

A video posted by Claire Roper (@cmclaire) on


1 medium courgette (or zuchinni, if you hail from the US), sliced
1 green pepper, diced
2 chicken breasts, cubed or in chunks
1 tin of chopped tomatoes
2 tbsp tomato puree/paste
1 sliced chili (we had a red jalapeno in the fridge, but I’m sure any mid-heat chili would work well)
1 clove garlic
Olive oil
Salt and pepper


1. Put your oven on to preheat at around 160 degrees C (around 320 F).  Heat a little olive oil in a pan.  Add your courgette and cook for a couple of minutes.  Then add your green pepper.
2.  Add your garlic and chili, then add the chicken.  You’re going to want to cook this until slightly golden and cooked on the outside – as it’s also going in the oven to cook through there’s method to the madness.
3.  Add your tinned tomatoes and tomato puree.  Stir through.
4.  Once all is combined, pop your cocotte into the oven for an hour.  Ignore studiously.  The cocotte has a brilliant dimpled underside to the lid which really helps to baste the food as it cooks and keeps it moist.

We had our stew with rice, but I think it would be just as tasty with greens or wholemeal bread.  A little cheese or sour cream on top would be yummy too.  I was really pleased with how this improvised recipe came together – let me know if you give it a try!

Linking up a year on with the lovelies at Home Etc.

Home Etc

Disclosure: I was gifted this cocotte – all opinions and thoughts are my own.


  1. The Twinkle Diaries
    5th August 2016 / 10:38 am

    Yum! This looks so delicious Claire!! Although — #HomeEtc is really just for interior and garden posts — not really recipes 😉 Maybe find a food related linky for these? Caro xx

    • Claire
      5th August 2016 / 11:20 am

      Oh I'm so sorry! I won't share content like this again, my hugest apologies.

  2. www.mummyofboygirltwins.com
    9th August 2016 / 8:53 am

    NO worries at all…still VERY yummy though!!!!!! 🙂 #HomeEtc

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