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Chicken and flageolet stew

• Lulu Grimes

Published: March 25, 2015 at 3:08 PM

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Serves 2

A little effort

Total time: 30 mins

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Chicken thighs are full of flavour and perfect for this dish, but you can substitute in chicken breast if you prefer. Flageolet beans cook really quickly and are perfect in a stew

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Try this chicken and flageolet stew then check out our chicken stroganoff, chicken fricasse and vegetarian stew.

Ingredients

Nutrition

• 2 chicken thighs

• 1 shallot or small onion

  peeled and finely sliced

• 400ml chicken stock

• 1 bay leaf

• 400g tin or carton flageolet beans

  rinsed

• a small bunch parsley

  chopped

• 2 tsp Dijon mustard

• 2 pieces sourdough toast

• 2 tbsp crème fraîche

Nutrition: per serving

• kcal497
• fat20.2g
• carbs34g
• fibre6.6g
• protein42.1g
• salt1.4g

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Method

• step 1

  Pull the skin off the chicken thighs and put them in a pan with the shallot, stock and bay leaf, bring to a simmer and cook for about 8 minutes or until the chicken is cooked.
  Lift out and cool briefly. Meanwhile add the beans to the stock with the parsley and simmer for 3 minutes.
  Carefully remove the meat from the bone and chop it into small pieces add back to the beans with the mustard.
  Put the toast in the base of 2 bowls, spoon over the chicken and beans and finish with a swirl of crème fraîche and plenty of black pepper.

Authors

Lulu GrimesManaging editor

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