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Chicken & white bean stew

Chicken & white bean stew

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(106 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

  • kcal291
  • 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…

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)

fairystoryteller's picture
5

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!

karrieanne's picture
5

Just beautiful and so filling.

zambo101's picture
5

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!

mahayz's picture

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 !

Ladyratatouille's picture
5

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.

wanton42's picture
4

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!

foodie64mum's picture
4

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

jevidrian's picture

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.

amber65's picture
5

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!!!

sirild's picture
4

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

claireldonstone's picture
5

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

prgarner's picture
5

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

vancouver10's picture
4

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.

sheils50's picture
5

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

sheils50's picture
5

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

jeanius's picture
5

What a lovely light and refreshingly tasty mid-week meal. I wouldn't say it was a meal to serve for a dinner party but it really is delicious -bonus is it is healthy too.

11blink's picture
5

A simple yet delicious low fat recipe. Would try again with slow cooker as I think it would work well.

winklepicker's picture
5

Really delicious (I agree with the comment which says to use the Knorr stockpots) and filling. Added some garlic and cooked it in the pressure cooker without the beans for 7 minutes at high pressure, natural pressure release for 7 minutes, then added the beans and simmered for 5 minutes.

devine22's picture

This was delicious didn't have to add any more flavor as there was enough definately a favorite

frances46's picture
4

Tasted really good and the beans were really yummy in it but not a hell of a lot of flavour but I'd still do it again, you can't really go too wrong with a chicken casserole. If you like this I'd recommend the "spring chicken in a pot".

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