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Zesty chicken and bean pot

I didn’t know whether I should call this dish a stew or a soup because it’s something in between. Nevertheless it’s a one-pot dish, full of lovely veggies, which you can swap with something seasonal or supplement with others. This zesty chicken and bean pot is truly delicious, the lemon providing some zingy freshness, so it's a perfect meal during spring-time! Serve it with wholesome bread or boiled rice.
Print Recipe
Prep Time 5 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 55 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 8 mixed chicken drumstick and thighs
  • 1 large leek
  • 1 clove of garlic
  • 1 large carrot
  • 2 sprigs of thyme
  • 500 ml chicken stock
  • 1 tin of cannellini beans drained
  • Juice and zest of ½ lemon
  • 100 g cavolo nero or curly kale

Method
 

  1. Heat a spoonful of olive oil in a heavy based casserole dish and brown the chicken pieces all over.
  2. Meanwhile slice the leek and garlic, chop the carrot into large chunks.
  3. Transfer the chicken onto a plate. Add some more oil to the pot and gently sauté the leek and garlic until soft.
  4. Put back the chicken, pour in the stock, add the carrots and thyme and bring to the boil.
  5. Cover, and gently simmer over low heat for 30 minutes. Add the drained beans and cook for 20 more minutes.
  6. Thinly slice the cabbage and add to the dish. Put the lid on and cook for a further 5 minutes.
  7. Add the lemon zest and juice, and season to taste.