Chicken & white bean stew

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• laura85

  21 August 2011

  laura85 rated this recipe

  

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• sheils

  23 August 2011

  sheils rated and commented on this recipe

  

  Loved it. Added garlic and some new potatos which soak up the juices and taste great. Yum!

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• sheils

  23 August 2011

  sheils commented on this recipe

  Loved it. Added garlic and some new potatos which soak up the juices and taste great. Yum!

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• splash

  31 August 2011

  splash rated and commented on this recipe

  

  I have made this dish so many times. It freezes well and is pretty adaptable. I always use Knorr stockpots as they give the best tasting stock, an important factor in this dish. I have added green beans towards the end, peas, brocolli, all work well, likewise the beans, its a case of what beans I have in the store cupboard. That could mean borlotti, canellini,black eyed, haricot, even on one occasion kidney beans, it never fails to please.

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• Garnish

  22 September 2011

  Garnish rated and commented on this recipe

  

  Such a simple recipe to follow yet very tasty. I agree with Liezel: replace the celery with leeks for even better flavour.

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• Clair

  27 September 2011

  Clair rated and commented on this recipe

  

  I've made this SO many times since it was first published - it always tastes fabulous fresh or reheated from frozen. I have played around with stocks and beans and other ingredients and yes it still tastes great! - Thank you for this one Mary Cadogan

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• Siri

  12 October 2011

  Siri rated and commented on this recipe

  

  Have made this a few times - very good. Tonight I added some cabbage, tomatoes, and green beans. Tasty!

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• Amber65

  13 October 2011

  Amber65 rated and commented on this recipe

  

  Cooked this for the second time tonight. Added potatoes and cooked for about 25 mins longer to thicken the gravy. Also added peas. 1st time in 20 odd years I have got the other half to eat chicken thighs instead of breast!!!

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• nicky wake

  17 October 2011

  nicky wake commented on this recipe

  This was really tasty, i thickened the stock at the end and added a tablespoon of cream fraise to give a bit of depth to the sauce all the family enjoyed it,yummy.

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• Foodie Mum

  18 October 2011

  Foodie Mum rated and commented on this recipe

  

  Very tasty, quick and easy. Healthy too! I didn't change the recipe at all and shall definitely be cooking it again.

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• SC

  25 October 2011

  SC rated and commented on this recipe

  

  Fed this to a house of hungry male student housemates. I loved it, but i think that filling as it is, it's just not substantial enough for them, even with bread and butter. I will definitely be making this again for myself; used less stock (500ml from a Knorr stock pot) and didn't have the right herbs, so used 1-1.5tsps herbs de provence also used leeks as suggested above. I think this would be lovely with some fresh stock, and may well experiment with different veg. Extremely tasty though!

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• Lady.Ratatouille

  02 November 2011

  Lady.Ratatouille rated and commented on this recipe

  

  So easy and yet so full of flavours. I just added kale as i had some left and it was delicious. Will definitely do this again.

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• mahay27

  05 November 2011

  mahay27 commented on this recipe

  Made this for my mum whom isn't allowed to add fats to her cooking. Shes a fussy eater, and its difficult to please her as she is a excellent cook but she loved it ! Success !

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• zambo101

  26 November 2011

  zambo101 rated and commented on this recipe

  

  Made this tonight, definately a winner. Added mushrooms and half a courgette & quite a bit of black pepper whilst cooking. My partner have a bit of philidelphia cheese on his, served with rice and crusty bread - definately making again and doing a batch for the freezer too!

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• karrie

  03 January 2012

  karrie rated and commented on this recipe

  

  Just beautiful and so filling.

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• fairystoryteller

  05 January 2012

  fairystoryteller rated and commented on this recipe

  

  Very tasty. The only thing I did differently was to thicken the sauce with a little cornflour. Served it with some plain pasta - clean plates all round!

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• Mandy

  19 January 2012

  Mandy rated this recipe

  

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• Jo

  26 January 2012

  Jo rated and commented on this recipe

  

  I wasn't very confident about this recipe as from the ingredients you wonder where the flavour is. However I have been very pleasantly surprised. Like others I'm not keen on celery and so added 2 small leeks instead but everything else was the same. A low fat healthy meal that is lovely and tasty and perfect on a winter evening, it was also very easy to make. I served with crusty bread and this will be added to this list!

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• Joanne

  27 January 2012

  Joanne rated and commented on this recipe

  

  A really nice dish especially for midweek. I didn't have celery, so just added more onion, red and white and also 2 potatoes to bulk it out a bit. Also used knorr stock pots and a knorr herb infusion pot which made the sauce gorgeous. Dead easy, filling and relatively healthy!

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• John

  27 January 2012

  John commented on this recipe

  Against my expectations this turned out to be a beautiful dish! The reason I say against my expectations is that it is obviously a "healthy" dish and ironically I am not a big fan of beans! However, I followed the recipe practically to the letter and the taste of the food produced was absolutely delicious. All the ingredients work really well together and I will definitely be making this again as all the family loved it.

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Ingredients

• 2 tbsp sunflower oil
• 400g boneless, skinless 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 x 400g / 14oz cans haricot beans , drained
• chopped parsley , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 1 hr

Gluten-free, Low-fat, Super healthy, Dairy-free

Ingredients

• 2 tbsp sunflower oil
• 400g boneless, skinless 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 x 400g / 14oz cans haricot beans , drained
• chopped parsley , to serve

PER SERVING

291 kcalories, protein 30g, carbohydrate 24g, fat 9 g, saturated fat 2g, fibre 11g, sugar 9g, salt 0.66 g

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