Name: Chicken and bean stew
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 500 gram macro free-range chicken thigh fillets, chopped; 4 rashers rindless bacon, chpped; 1 onion, chopped; 1 stalk celery, chopped; 1 teaspoon fennel seeds; 400 gram can woolworths select butter beans, drained rinsed; 400 gram can diced tomatoes; 1 zucchini. chopped; 1 cup chicken stock; 1/2 cup cup white wine; 4 sprigs thyme; 1 cup roughly torn fresh breadcrumbs; 1/4 cup chopped parsley; 30 gram butter, melted

Chicken and bean stew

Warm up on the cooler nights with this hearty and succulent chicken and bean stew - quick, delicious and comforting - the perfect winter meal!

Serves 4

Prep

15M

Cook

Total

1H 15M

Ingredients

2 tablespoon olive oil

500 gram macro free-range chicken thigh fillets, chopped

4 rashers rindless bacon, chpped

1 onion, chopped

1 stalk celery, chopped

1 teaspoon fennel seeds

400 gram can woolworths select butter beans, drained rinsed

400 gram can diced tomatoes

1 zucchini. chopped

1 cup chicken stock

1/2 cup cup white wine

4 sprigs thyme

1 cup roughly torn fresh breadcrumbs

1/4 cup chopped parsley

30 gram butter, melted

Method

1.Preheat oven to moderate, 180°C.

2.In a large flameproof casserole dish, heat half of the oil on high. Brown chicken, in batches, for 3-4 minutes. Remove, set aside. Cook bacon for 4-5 minutes. Remove from dish and set aside.

3.Heat remaining oil in same dish. Sauté onion, celery and seeds for 3-4 minutes until tender.

4.Return chicken to dish with beans, tomato, zucchini, stock, wine and thyme. Bake, covered, for 30 minutes, then uncovered for 20 minutes.

5.Sprinkle over combined remaining ingredients. Bake for 20 minutes until golden brown.

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