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Chicken & white bean stew

Chicken & white bean stew

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(104 ratings)

Prep: 20 mins Cook: 1 hr

Easy

Serves 4
This flavoursome, low-fat casserole freezes really well, so why not make double and freeze half for next time

Nutrition and extra info

  • Freezable
  • Dairy-free
  • Gluten-free
  • Healthy

Nutrition per serving

  • kcalories291
  • fat9g
  • saturates2g
  • carbs24g
  • sugars9g
  • fibre11g
  • protein30g
  • salt0.66g
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Ingredients

  • 2 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 400g boneless, skinless chicken thigh, trimmed and cut into chunks
  • 1 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 carrot, finely chopped

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 celery sticks, finely chopped

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 thyme sprigs or ½ tsp dried

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 bay leaf, fresh or dried
  • 600ml vegetable or chicken stock
  • 2 x 400g / 14oz cans haricot beans, drained
  • chopped parsley, to serve

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

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Method

  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.

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

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Comments (128)

pontifex maximus's picture
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just needs a little garlic and crispy bacon....lovely recipe

pontifex maximus's picture
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with the suggested additions a very delicious recipe, will make it again!

Adam Ryan's picture
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After reading previous comments I fried garlic with the onions, added a bouquet garni to the casserole, lots of fresh thyme and added fried smoked back bacon rasher slivers and lots of black pepper to the dish prior to the 40 minute simmer. I used borlotti and broad beans, which gave some colour, as my local supermarket didn't have the beans listed in the recipe. After all that tinkering, it was lovely. Without the tinkering I think it would have tasted very bland and looked very beige. The end result was very tasty and I would make it again.

newmikeman's picture
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Very nice if you add more seasoning.

winkles7777's picture

lovely recipe cook this often, however i have changed this slightly by putting cauliflower in which helps thicken into a sauce. also family like creamier sauces so add a little creme freche and corn flower to thicken. lovely!

allie80's picture
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I love this dish and make it often as a mid-week meal that is healthy, tasty and filling. I've made it following the recipe exactly but also adapting it depending on what I have in (I often use a leek instead of an onion and sometimes use some new potatoes instead of beans). However, if you use a good quality stock, fresh veggies and nice chicken then the flavours of the ingredients sing and it doesn't need much else.

nid.noc's picture

Have just cooked this and agree with the other comments that it is soup rather than a stew and it would be bland and colourless without additions. So I added garlic and coloured beans as suggested and also added baby potatoes and splash of tabasco and will now eat it but its not recipe would use again.

mikeydread's picture

Add lots of garlic and then it's lovely.

catie74's picture

Added garlic. Was ok but didn't overly excite us

lauramoore23's picture
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Uninspiring, but palatable. More of a 'broth' than a 'stew'.

pinkkann's picture
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Lovely. Really simple but flavoursome. Difficult for me to understand why anyone would find it bland with so much onion, celery and herbs. Have made it a couple of times now and find it a filling but non-calorific mid-week meal. There is a fair amount of veg chopping.

lano01's picture

A bit bland and lacking in colour - no garlic or any other serious seasoning - I agree with mrsljpowell that it tastes like hospital food and i'm sure kids like it because of this. If I did it again I'd whack up the pepper and maybe even add some chorizo or bacon to give it a bit of a boost.

ginnymalan's picture

My kids (8 months and 2.5 years old) and I love this dish! It's so moreish and so easy and cheap ... and it's healthy! Each time I've added more veg - usually some parsnip and more carrots, and I add only 500ml of stock as it's a bit saucy otherwise!

mrsljpowell's picture
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I'm very disappointed with this after reading so many positive comments. I followed the recipe exactly, I used good quality stock, and yet it looked and tasted like hospital food.

yumminesss's picture
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My husband doesn't like beans very much, so I used a hand blender. For a super healthy chicken and mash!

charleyq's picture

Yummy and healthy. Added garlic purée and lots of pepper for a scrumptious lunch.

lisagil's picture
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I've made this a lot because it's really delicious. Excellent with bread, like the recipe says, especially homemade. I sometimes add garlic too.

GrinAndBearIt's picture
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This is one of those recipes that's much greater than the sum of the parts. Tasty and very filling - couldn't believe how much food you get for the calories. I'm doing the 5:2 diet and this is perfect for a fast day. I used half and half flageolet and kidney beans as didn't have any haricots, but otherwise followed the recipe to the letter. I recommend using proper homemade stock if you can, but would probably still be nice with a cube.

toryturner's picture
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My hubby found this bland but I enjoyed it

toryturner's picture
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My hubby found this bland but I enjoyed it

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