Olive Magazine

Leek, chicken and white bean stew

Published: December 19, 2014 at 2:27 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 2

This one pot stew is easy, healthy and ready in just 30 minutes - perfect for a midweek supper. Try experimenting with different types of beans to see which you prefer.

Nutrition:
NutrientUnit
kcal452
fat13.2g
saturates2.7g
carbs32g
protein53.5g
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Try this leek, chicken and white bean stew, then check out our vegetarian stew.

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.

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