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Chicken & butter bean stew
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1 tbsp vegetable oil
800g pack essential Waitrose British Chicken Thighs
2 carrots, thickly sliced
2 leeks, thickly sliced
2 sticks celery, thickly sliced
400ml chicken stock
400g can essential Waitrose Butter Beans, drained
4 sprigs fresh thyme
1. Preheat the oven to 220˚C, gas mark 7.
2. Heat the oil in a large frying pan and fry the chicken thighs for 5 minutes, turning once, until golden brown on both sides. Transfer to a lidded ovenproof casserole and place in the oven, uncovered, for 5 minutes while you cook the veg.
3. Meanwhile, fry the vegetables in the same frying pan for 5 minutes. Transfer to the casserole dish, then add the stock, beans and thyme. Season, to taste.
4. Cover the casserole and cook in the oven for 30 minutes, until the chicken is cooked through and no pink meat remains. Serve in bowls with crusty bread (optional).
Typical values per serving:
This recipe was first published in January 2016.