Instructions

1. Take the meat off the chicken legs, cut into small pieces, then put aside.
2. Thinly slice the leeks, chop the carrots and one garlic clove. Take the broccoli rosettes off the stem, then chop the stem.
3. Heat the oil in a pan and gently sauté the leek, carrot and garlic, for about 8 minutes.
4. Add the stock, broccoli pieces and bay leaf, then bring to the boil. Cook and cook over low heat for 10 minutes.
5. Add the drained beans and the chicken pieces. Cook for another 5 minutes.
6. Meanwhile, zest the lemon and mince the other garlic clove. Mix these together and stir it into the stew.
7. Serve with some lemon juice squeezed over it and fresh herbs of your choice.