Chicken Stew - cooking recipe

Ingredients

2 tbsp all-purpose flour
1 tsp dried thyme
2-3 None chicken drumsticks
10 tbsp olive oil
10 oz small new potatoes
14 oz Savoy or Napa cabbage, cut into strips
2 cloves garlic, peeled and finely diced
2 1/2 cups vegetable stock
3/4 cup frozen peas
10 oz broccoli, cut into florets
3 None spring onions, sliced into thin rings
1/4 cup pine nuts
10 stems basil, chopped, plus more for garnish
5 stems tarragon, chopped

Preparation

Mix the flour and dried thyme in a bowl and coat the chicken with the mixture. Heat 2 tbsp of oil in a large pot and fry the chicken briefly, turning as necessary until browned on all sides. Remove chicken and add 2 more tbsp of oil to the pot and saute the potatoes for 4-5 mins. Add the cabbage and garlic and saute for 2 minutes. Pour in the stock, bring to a boil, and simmer for about 5 minutes. Add the peas, broccoli, spring onions and chicken. Cover, and simmer for 25 mins.
Toast pine nuts in a small dry pan, until they're golden brown. Puree the pine nuts, basil, tarragon and 6 tbsp olive oil in a food processor and stir the pesto into the stew. Serve garnished with basil.