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Nutrition: per serving

  • kcal348
  • fat13g
  • saturates3g
  • carbs20g
  • sugars5g
    low
  • fibre12g
    high
  • protein31g
  • salt1.06g
    low
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Method

  • step 1

    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.

  • step 2

    Stir the beans into the pan, then simmer for 5 mins. Stir in the parsley and serve with crusty bread.

Recipe from Good Food magazine, February 2009

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