Zesty chicken, bean and leek stew
This zesty chicken, bean and leek stew is a perfect midweek meal on spring evenings. It’s made with leftover roast, grilled or barbecued chicken so it’s quick and easy to make. You can use any seasonal green vegetables such as peas, asparagus, green beans, broad beans, green peas, kale, spinach, etc.
Ingredients
Method
- Finely chop the carrots and slice the leeks.
- Heat the oil in a large casserole dish. Add the leek, carrot garlic and thyme leaves, then gently sauté (under cover) for about 8 minutes until soft, stirring regularly.
- Pour in the chicken stock, add the beans and bring to the boil. Cook for about 5 minutes, then add the chicken. Reduce it to a thick sauce for a couple of minutes, then add the lemon zest and juice. Add your chosen greens and cook for 2-3 minutes until wilted or tender.
- Serve warm with plenty of ground pepper and crusty bread.