Chicken and flageolet stew
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
- 2 chicken thighs
- 1 shallot or small onionpeeled and finely sliced
- 400ml chicken stock
- 1 bay leaf
- 400g tin or carton flageolet beansrinsed
- a small bunch parsleychopped
- 2 tsp Dijon mustard
- 2 pieces sourdough toast
- 2 tbsp crème fraîche
Nutrition: per serving
- 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.
