Leek, Chicken & White Bean Stew
This hearty chicken and bean stew is a comforting and satisfying dish that is perfect for a cozy dinner. Tender chicken pieces are cooked in a flavorful broth with leeks and beans, creating a delicious combination of textures and flavors. Finished with a generous sprinkle of fresh parsley, this stew is best enjoyed with a side of crusty bread to soak up all the savory goodness.
— Constant Cookbook
Ingredients
- olive oil
- 1 onion , sliced
- 1 garlic clove , crushed
- 4 skinless chicken thighs fillets, cut into chunks
- 2 leeks
- 150ml chicken stock fresh, cube or concentrate, made up to 150ml
- 400g tin cannellini beans or butter beans
- bunch chopped curly parsley
Instructions
- Heat the oil in a large pan, add the chicken, then fry until lightly browned. Add the veg, then fry for a few mins more. Stir in the herbs and stock. Bring to the boil. Stir well, reduce the heat, then cover and cook for 40 mins, until the chicken is tender.
- Stir the beans into the pan, then simmer for 5 mins. Stir in the parsley and serve with crusty bread.
Yield
Serves 2
Nutrition
- Calories: 291 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 24 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 11 grams fiber
- Protein Content: 30 grams protein
- Sodium Content: 0.66 milligram of sodium
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