Spring Chicken Stew

_INGREDIENTS:

• 2-3 chicken breasts, diced
• 1 Tbsp olive oil, plus extra for drizzling
• 1 Tbsp butter
• 1 brown onion, diced
• 1 carrot, roughly chopped
• 1 parsnip, sliced
• 2 potatoes, cubed
• 3 cloves garlic, minced
• 3 Tbsp plain flour
• 2 cups chicken stock
• ½ cup cream
• Zest of ½ lemon
• Juice of ½ lemon
• Handful of fresh dill, chopped
• Salt and pepper, to taste

_{INSTRUCTIONS:}

1. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the diced chicken with salt and pepper, add to the pot, and sear until golden on all sides. Remove the chicken and set aside.
2. In the same pot, add the diced onion, carrot and parsnip. Sauté for 5-7 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
3. Add the butter and let it melt, then sprinkle the flour over the vegetables, stirring continuously for 2 minutes to cook out the raw flour taste. Gradually pour in the chicken stock, adding a splash of water if needed, stirring well to dissolve the flour and prevent lumps.
4. Return the seared chicken to the pot along with the cubed potatoes and lemon zest. Bring to a gentle boil, then turn down the heat, cover and simmer for 15–20 minutes, until the potatoes and root vegetables are fork-tender.
5. Stir in the cream and let it warm through for 2 minutes. Taste and adjust the seasoning with salt and pepper.
6. Just before serving, add a good squeeze of lemon juice, then ladle into bowls. Top with the chopped dill and finish with a drizzle of olive oil.