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Zesty chicken, bean and leek stew

This zesty chicken, bean and 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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

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
  • 100 g of your chosen green vegetable
  • Grated zest and juice of 1 small lemon

Method
 

  1. Finely chop the carrots and slice the leeks.
  2. 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.
  3. 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.
  4. Serve warm with plenty of ground pepper and crusty bread.