Chicken and cannellini bean stew
https://www.coop.co.uk/recipes/chicken-and-cannellini-bean-stew
Using chicken thighs instead of breasts is a great way to save money while also ramping up the flavour
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Feeds
4
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Ready in
45 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 18g
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Ingredients
- 750g pack Co-op British chicken thighs
- ½ onion, thinly sliced
- 2 garlic cloves, crushed
- 1 tsp dried rosemary
- 75g Co-op light soft cheese with garlic and herbs
- 2 x 400g cans Co-op cannellini beans, drained and rinsed
- ¼ savoy cabbage, shredded
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Put the chicken skin-side down in a nonstick frying pan and fry on a medium heat for 5 mins, until golden
- Flip over and cook on the other side for 2 mins
- Transfer to a baking tray and put in the oven for 25 mins, until cooked through
- While the chicken is roasting, add the sliced onion to the pan, lower the heat, and cook in the meat juices for 10 mins, until soft and golden
- Stir in the crushed garlic and dried rosemary, then cook for another 2 mins
- Pour in 500ml water and bring to the boil, then reduce the heat, stir in the soft cheese until well combined and simmer for 5 mins
- Add the cannellini beans and simmer for another 5 mins, until the sauce has reduced and thickened, then add the shredded cabbage and cook for 2-3 mins more, until tender
- Spoon the stew into serving bowls and top with the crispy chicken thighs, or simply serve in the pan at the table
