Name: Zesty chicken, bean & leek stew
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 3 large leeks; 2 medium carrots; 1 clove of garlic, sliced; 2 Tbsp olive oil; 2 sprigs of thyme, leaves only; 500 ml chicken stock; 1 tin of cannellini beans, drained; 1 cup shredded roasted or grilled chicken; 100g of your chosen green vegetable; Grated zest and juice of 1 small lemon

Zesty chicken, bean & leek stew

5 Apr 2017

by Dinna

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

This zesty chicken, bean & 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

3 large leeks
2 medium carrots
1 clove of garlic, sliced
2 Tbsp olive oil
2 sprigs of thyme, leaves only
500 ml chicken stock
1 tin of cannellini beans, drained
1 cup shredded roasted or grilled chicken
100g of your chosen green vegetable
Grated zest and juice of 1 small lemon

Instructions

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.

https://cooktogether.com/recipe-items/zesty-chicken-bean-leek-stew/

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