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Chicken And White Bean Stew

Country.Chef's picture
Ingredients
  Sunflower oil 2 Tablespoon
  Skinless boneless chicken thighs 14 Ounce, trimmed and cut into chunks (400 Gram)
  Onion 1 , finely chopped
  Carrots 3 , finely chopped
  Celery sticks 3 , finely chopped
  Thyme sprigs/1/2 tsp dried thyme 2
  Bay leaf 1 (Use Fresh Or Dried)
  Vegetable stock/Chicken stock 1 Pint (600 Milliliter)
  Canned white haricot beans 800 Gram, drained
  Chopped parsley 2 Tablespoon (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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
4

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