Chicken and Butter Bean Stew with Rosemary
Ingredients
Serves 8- 3 tbspolive oil
- 1kgboneless skinless chicken thighs, quartered
- 2onions, chopped
- 3carrots, chopped
- 3celery sticks, chopped
- 5garlic cloves, sliced
- 3rosemary sprigs, leaves chopped
- 1/2 tspchilli flakes
- 2 tbsptomato puree
- 2 x 400gtins chopped tomatoes
- 700mlchicken stock
- 3 x 400gtins butter beans, drained and rinsed
- 200gkale, stalks removed and leaves torn
- 30 mllemon juice
- fine salt
- black pepper
- 8slices crusty bread, about 50 g each
- 40gParmesan, grated (optional)
- Finely grated lemon zest (2 g)
Method
- Heat the olive oil in your largest casserole over a high heat. Season the chicken with salt and pepper and brown in two batches for 4 minutes each. Set aside.
- Turn the heat to medium, add the onions, carrots and celery with a little salt and cook for 10 minutes until soft. Stir in the garlic, rosemary, chilli flakes and tomato puree for 2 minutes.
- Return the chicken with the tomatoes and stock. Bring to a simmer and cook with the lid half on for 25 minutes until the chicken is tender and reaches 75°C for 30 seconds in the thickest pieces and the sauce has thickened.
- Add the butter beans and simmer for 5 minutes, crushing a few against the side of the pan to thicken the broth. Stir in the kale and cook for 3 minutes until tender, then add the lemon zest and juice. Taste and season.
- Serve in bowls with bread and the optional Parmesan. Cool any reserved portions promptly, refrigerate within 2 hours and freeze for up to 3 months. Defrost in the fridge, then reheat on the hob until steaming hot throughout.
Per serving
- kcal
- 479
- protein
- 39.6g
- fibre
- 10.6g
- carbs
- 53.7g
- fat
- 12.6g
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