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Leftover chicken, bean and asparagus stew

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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. 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.
  2. Heat the oil in a large, shallow pan and gently fry the shallots for 5 minutes.
  3. Add the garlic and thyme and stir for a minute, then pour in the chicken stock.
  4. 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.
  5. Serve with chopped parsley scattered on top.