Recipe

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!

  • 15 mins preparation
  • 1 hr cooking
  • Serves 4
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Ingredients

Chicken and bean stew
  • 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

Chicken and bean stew
  • 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.