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BBQ chicken and bean stew with broccoli

This BBQ chicken and bean stew with broccoli is the perfect recipe to use up leftover barbecued or grilled chicken. It’s ready within 25 minutes, so ideal for midweek family suppers or lunches. Serve it with boiled potatoes, rice, pasta or just fresh, crusty bread.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 BBQ chicken legs
  • 1 leek
  • 2 carrots
  • 2 garlic cloves
  • 1 Tbsp fresh tarragon or marjoram/oregano/thyme
  • 1 bay leaf
  • 1 lemon zested and juiced
  • 1 broccoli
  • About 500 ml chicken stock
  • 1 tin borlotti beans

Method
 

  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.