Chicken and Butterbean Stew

Chicken and Butterbean Stew

Savoury and satisfying, this light chicken stew is high in protein and full of tasty veg. Relatively quick to make, it’s great for a simple midweek meal – you can have it on the table in about half an hour. Serves 4.

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1 tbsp Rapeseed Oil
1 Onion, peeled, trimmed and diced
3 cloves of Garlic, peeled and finely sliced
8 Greendale Skinless Chicken Thighs, or 8 Greendale Chicken Thighs , removed from the bone and cut into even, bite-sized pieces
3 medium sticks of Celery, washed, trimmed and finely sliced
3 medium Carrots, scrubbed, trimmed and sliced into ‘coins’ about 0.5cm thick
300g small Potatoes, scrubbed and cut into halves (quarter any larger ones)
1 tin Butterbeans (or other white beans), drained and rinsed
1 small bunch fresh Tarragon, washed, leaves picked and finely chopped
700ml Chicken or Vegetable Stock
2 level tbsp Plain White Flour
1 level tbsp Wholegrain Mustard
1 Star Anise
½ tsp Cinnamon
Sea Salt and freshly ground Black Pepper, to taste


Pour the stock into a saucepan and bring it up to the boil. While you are waiting for this to happen, place a large, deep pan (for which you have a lid) over a medium heat and pour in the oil, then add the onion, garlic and chicken and cook for 2–3 minutes, stirring to ensure nothing sticks to the bottom of the pan.

Next, sprinkle the flour into the pan with the chicken, give it a quick stir to combine, then gradually add the hot stock, mixing well. Stir in the prepared vegetables and the mustard, star anise and cinnamon, then bring the pan up to the boil. Cover the pan, then reduce the heat to medium and cook for 15 minutes; when this time is up, take the lid off the pan and increase the heat again, cooking for a further five minutes, so that the chicken is cooked through and the veg are tender.

Tip in the beans and check the seasoning, adding salt and pepper to taste. Cook for a couple of minutes to ensure the beans are warmed through, then serve straight away.

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