Chicken and White Bean Stew
Ingredients
2 tbsp sunflower oil
400g skinless , boneless chicken thighs, trimmed and cut into chunks
1 onion, finely chopped
3 carrots , finely chopped
3 celery sticks finely chopped
2 thyme sprigs or ½ tsp dried
1 bay leaf fresh or dried
600ml vegetable or chicken stock
2 x400g / 14 oz haricot beans , drained
Chopped parsley to serve
Instructions
• Heat the oil in a large pan, add the chicken, then fry until lightly browned.
• Add the vegetables, and then fry for a few minutes 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, and then simmer for 5 mins. Stir in the parsley and serve with crusty bread.
Per serving : 291 calories, protein 30g, carbohydrate 24g, fat 9 g, saturated fat 2g, fibre 11g, sugar 9g, salt 0.66 g
