Chicken and bean summer stew

Chicken and bean summer stew
  • Serves icon Serves 2
  • Time icon Takes 10 minutes to make, 35 minutes to cook

Quick, easy and full of seasonal summer flavours, this chicken and bean summer stew recipe is ideal for a midweek meal.

Ingredients

  • 2 tbsp olive oil
  • 2 free-range chicken legs
  • 1 red onion, sliced
  • 1 tbsp miso paste
  • 350ml chicken stock, hot
  • 400g tin flageolet beans, drained and rinsed
  • 200g frozen broad beans, blanched and skins slipped off
  • Handful each of fresh mint, parsley and basil, shredded

Method

  1. Heat the oil in a frying pan over a medium-high heat. Season the chicken legs well, then fry for 3 minutes on each side until golden and beginning to crisp. Remove with a slotted spoon and set aside. Pour out any excess fat from the pan, leaving about 2 tablespoonfuls.
  2. Add the onion and cook for 5 minutes or so until soft and translucent. Add the miso paste to the chicken stock, then add to the pan along with the flageolet beans. Return the chicken to the pan, bring to a gentle simmer, then cover and cook for 25 minutes until the chicken is cooked through.
  3. Stir through the broad beans and fresh herbs, season well, then serve in bowls with plenty of crusty bread to mop up the juices.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe now

Rate & review

Rate

4.5 votes

Reviews

Share your thoughts...

Rate & review

Rate

4.5 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month, save over 40% and get a free 1 year tastecard membership

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine