Ingredients
- onion 1, sliced
- garlic 1 clove, crushed
- skinless chicken thigh fillets 4, cut into chunks
- leeks 2, chopped
- chicken stock fresh, made up to 150ml
- white beans (butter, about 400g
- curly parsley 1 bunch, 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.
Nutritional Information
- Kcals 452
- Carbs 32g
- Protein 53.5g
- Fat 13.2g
- Saturates 2.7g
