Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Leek, chicken and white bean stew
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Ingredients
- 1 onion, sliced
- 1 clove garlic, crushed
- 4 skinless chicken thigh fillets, cut into chunks
- 2 leeks, chopped
- fresh chicken stock, made up to 150ml
- (butter white beans, about 400g
- 1 bunch curly parsley, chopped
Method
- STEP 1
Heat a little oil in a casserole and fry the onion for about 4 minutes until soft but not browned. Add the garlic, chicken and leeks and stir until the chicken is browned. Add the stock and bring to a simmer, cook for 8 minutes or until the leeks are tender and the chicken is cooked. Stir in the beans and heat then stir in the parsley and season well.
