Name: Leftover chicken, bean and asparagus stew
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 tin cannelloni or haricot beans; 4 thyme sprigs; 2 shallots; 2 cloves of garlic; 1 Tbsp olive oil; About 200 ml chicken stock; 1 bunch asparagus; 1.5 cup shredded roasted or grilled chicken meat; ½ lemon, zested and juiced; 2 Tbsp chopped parsley

Leftover chicken, bean and asparagus stew

8 Jul 2024

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Leftover chicken, bean and asparagus stew

Background

When you roast a chicken or barbecue too many chicken legs, the leftovers can be used for quick and easy meals during the week. For example, this leftover chicken, bean and asparagus stew is on the table within 10 minutes. You can serve it with rice, couscous, pasta, boiled/mashed potatoes or just fresh, crusty bread.

Ingredients

1 tin cannelloni or haricot beans
4 thyme sprigs
2 shallots
2 cloves of garlic
1 Tbsp olive oil
About 200 ml chicken stock
1 bunch asparagus
1.5 cup shredded roasted or grilled chicken meat
½ lemon, zested and juiced
2 Tbsp chopped parsley

Instructions

Thinly slice the shallot and finely chop the garlic. Cut off the woody ends of the asparagus and discard them. Cut the asparagus stalks in half.
Heat the oil in a large, shallow pan and gently fry the shallots for 5 minutes.
Add the garlic and thyme and stir for a minute, then pour in the chicken stock.
Bring to the boil, then add the asparagus pieces. Cook for 3 minutes, then add the chicken pieces and cook for a couple of minutes to warm through. Add the lemon zest and juice.
Serve with chopped parsley scattered on top.

https://cooktogether.com/?recipe=leftover-chicken-bean-and-asparagus-stew

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