Summer chicken and citrus stew | Jason Atherton

You'll be pushing it a bit to get this done within 30 minutes, but it is possible … just. Serves four to six.

3 tbsp olive oil
1 chicken, portioned into thighs, drumsticks, wings and breasts
10 cloves garlic, peeled and chopped
2 large onions, peeled and chopped
1 fennel bulb, chopped
4 baby leeks, chopped
600ml chicken stock (or water)
Salt and black pepper
1 handful each fresh peas and broad beans, podded and blanched
1 410g tin borlotti beans, drained
100g large green olives
1 small bunch each chopped fresh parsley and dill
A few tarragon stems, chopped
2 lemons, juiced
3 tbsp plain yoghurt
Parmesan, grated, to garnish (optional)

Heat a casserole dish, add the oil and, on high heat, brown the chicken all over for five to 10 minutes. Turn the heat to medium, add the garlic, onion, fennel and leeks, sweat until tender, then pour in the stock, season and cook on a gentle heat until the chicken is cooked and tender.

Add the peas, broads, borlotti beans and olives, then stir in the herbs, lemon juice and yoghurt. Serve with parmesan, if you like, and perhaps some plain boiled rice.

• Jason Atherton is chef/patron of Pollen Street Social, London W1

Fiona Beckett's drink match

You could go for a crisp, dry white, but a fresh-tasting, dry, Italian red such as Cantine Volpi 'Amonte' Barbera d'Asti 2009 (£5.95, Great Western Wine, £6.95, Vagabond Wines; 12% abv) would also work well. Serve it lightly chilled.

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