Chicken and White Bean Stew Recipe
Ingredients
| Sunflower oil | 2 Tablespoon | |
| 400 g/14 oz boneless, skinless chicken thighs, trimmed and cut into chunks | ||
| Onion | 1 , finely chopped | |
| Carrots | 3 , finely chopped | |
| Celery sticks | 3 , finely chopped | |
| 2 thyme sprigs or 1/2 tsp dried | ||
| Bay leaf | 1 , dried | |
| 600 ml/1 pt vegetable or chicken stock | ||
| 2 x 400 g cans haricot beans, drained chopped parsley, to serve | ||
Directions
GETTING READY 1) Arrange all the ingredients and utensils well in advance. MAKING 2) In a large pan, heat the oil and fry the chicken until browned. 3) Add the vegetables and fry for extra minutes. 4) Stir the herbs and stock to the chicken and vegetables. 5) Bring the stock to the boil, reduce the heat and cook covered for 40 minutes or until chicken is tender. 6) Add beans to the chicken and SERVING 7) Garnish the stew with parsley and serve hot.
Chef
