Name: Zesty chicken and bean pot
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 8 mixed chicken drumstick and thighs; 1 large leek; 1 clove of garlic; 1 large carrot; 2 sprigs of thyme; 500 ml chicken stock; 1 tin of cannellini beans, drained; Juice and zest of ½ lemon; 100g cavolo nero or curly kale

Zesty chicken and bean pot

2 Mar 2017

by Dinna

Prep Time

5 minutes

Cook Time

50 minutes

Total Time

55 minutes

Background

I didn’t know whether I should call this dish a stew or a soup because it’s something in between. Nevertheless it’s a one-pot dish, full of lovely veggies, which you can swap with something seasonal or supplement with others. This zesty chicken and bean pot is truly delicious, the lemon providing some zingy freshness, so it's a perfect meal during spring-time! Serve it with wholesome bread or boiled rice.

Ingredients

8 mixed chicken drumstick and thighs
1 large leek
1 clove of garlic
1 large carrot
2 sprigs of thyme
500 ml chicken stock
1 tin of cannellini beans, drained
Juice and zest of ½ lemon
100g cavolo nero or curly kale

Instructions

Heat a spoonful of olive oil in a heavy based casserole dish and brown the chicken pieces all over.
Meanwhile slice the leek and garlic, chop the carrot into large chunks.
Transfer the chicken onto a plate. Add some more oil to the pot and gently sauté the leek and garlic until soft.
Put back the chicken, pour in the stock, add the carrots and thyme and bring to the boil.
Cover, and gently simmer over low heat for 30 minutes. Add the drained beans and cook for 20 more minutes.
Thinly slice the cabbage and add to the dish. Put the lid on and cook for a further 5 minutes.
Add the lemon zest and juice, and season to taste.