Chicken and white bean stew

Even the British summer can accomodate a stew now and again, especially if you can cook it in a pressure cooker to cut down the time.


Chicken and White Bean Stew
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adapted from a recipe at: bbcgoodfood.com
Serving Size: 4

Summary:

This flavoursome, low-fat casserole freezes really well, so why not make double and freeze half for next time?

Ingredients:

2 tablespoons olive oil
400 g chicken thighs, boneless/skinless
1 onion, finely chopped
2 cloves garlic, crushed or finely chopped
3 carrots, finely chopped
3 celery sticks and/or small leeks, finely chopped
splash of white wine, or sherry
2 sprigs thyme, finely chopped, or 1/2 tsp dried
2 sprigs oregano, finely chopped, or 1/2 tsp dried
1 tsp. smoked paprika
1 bay leaf, fresh or dried
600 ml vegetable or chicken stock, Knorr stockpot
2 cans white beans, cannelini, haricot, etc - rinsed and drained
chopped parsley, to serve

Directions:

1. Heat the oil in a large pan or the pressure cooker (if using), add the chicken, then fry until lightly browned. Add the veg, then fry for a few mins more.  Deglaze the pan with a splash of white wine or sherry.

2. Stir in the herbs, paprika and stock. Bring to the boil. Stir well, reduce the heat, then cover and cook for 40 mins, until the chicken is tender.  Alternatively, cook in the pressure cooker for 7 minutes at high pressure, then allow 7 minutes of natural pressure release before quick-releasing any remaining pressure.

3. Stir the beans into the pan, then simmer for 5 mins. Stir in the parsley and serve with broccoli (crusty bread optional).