Chicken and flageolet stew

Chicken and flageolet stew

  • serves 2
  • A little effort

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.


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



  • chicken thighs 2
  • shallot or small onion 1, peeled and finely sliced
  • chicken stock 400ml
  • bay leaf 1
  • flageolet beans 400g tin or carton, rinsed
  • parsley a small bunch, chopped
  • Dijon mustard 2 tsp
  • sourdough toast 2 pieces
  • crème fraîche 2 tbsp


  • 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.

Nutritional Information

  • Kcals 497
  • Fat 20.2g
  • Carbs 34g
  • Fibre 6.6g
  • Protein 42.1g
  • Salt 1.4g