Advertisement

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

  • 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:

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

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

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement