Chicken and Butterbean Stew Recipe
This delicious chicken and butterbean stew with leeks and carrots is the perfect one-pot dinner, it cooks in a mustardy broth given a lift with some Brandy and it can be cooked and prepared in right around an hour.
Servings 2 Servings
Calories 891kcal
Ingredients
- 300 g Chicken Thigh Meat 11oz
- 1 Medium Onion 150g
- 1 Medium Leek 200-250g
- 2 Medium Carrots 250g
- 400 g Cooked Butterbeans 14oz (Tinned or jarred are fine)
- 2 Sprigs Fresh Thyme
- 1 Bay Leaf
- 75 ml Brandy ⅓ Cup
- 350 ml Chicken Stock 1½ Cups
- 1 tablespoon Dijon Mustard
- 35 g Butter 2 Tbsp
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- Cut the onion in half, peel it and cut it into a 1cm (just under ½") dice.
- Cut the carrots into 1cm (just under ½") rings.
- Heat a 20cm or 8" saucepan over a medium heat, add the butter, and when it has melted, toss in the carrots and onions, cook for 10 minutes, stirring occasionally.
- Clean the leek and cut it into 1½cm (just over ½") rings.
- Cut the chicken into bite-sized pieces.
- Add the chicken, the leeks, salt and pepper, then cook for 3-4 minutes.
- Turn the heat up to high, pour in the brandy and cook until it has almost all evaporated.
- Add the thyme, bay leaf, and butterbeans, then pour over the stock, and stir in the Dijon mustard.
- Add a lid and cook over a low heat for 35 minutes, then serve.
Video
Nutrition
Serving: 1 | Calories: 891kcal | Carbohydrates: 86g | Protein: 43g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 1511mg | Potassium: 2155mg | Fiber: 22g | Sugar: 23g | Vitamin A: 23637IU | Vitamin C: 32mg | Calcium: 200mg | Iron: 10mg
