Chicken And Bean Stew

14 ingredients
3 steps

Ingredients

  • 1 None chicken (about 1.5kg), cut into 6-8 pieces
  • 4 tbsp sunflower oil
  • 100 g bacon, diced
  • 500 g carrots, peeled and sliced
  • 2 None onions, peeled and diced
  • 2 cloves garlic, peeled and diced
  • 500 ml vegetable stock
  • 400 g can chopped tomatoes
  • None None Pinch of paprika
  • 1 tsp sugar
  • 2 tbsp cider vinegar
  • 2 cans (400g each) haricot beans, drained and rinsed
  • 30 g fresh flat-leaf parsley, finely chopped
  • None None Sliced baguette, to serve

Directions

  1. 1
    Preheat the oven to 400°F. Heat the oil in a Dutch oven, season the chicken then sear the pieces for 15 mins, turning. Remove from the pan.
  2. 2
    Add the bacon and fry until crispy. Remove from the pan and drain on paper towels. Add the carrots, onions and garlic to the pan and saute for 2 mins. Add the stock and tomatoes and bring to a boil. Add the paprika, sugar and vinegar and season. Return the chicken and bacon to the pan and add the beans. Braise in the oven for 1 hour.
  3. 3
    To serve, remove from the oven and sprinkle with the parsley. Serve with sliced baguette.

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