Lemon Chicken Stew

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large enamel casserole dish with a tight-fitting lid, warm oil on medium heat and gently brown chicken pieces on all sides, skin side first. When they are a rich golden colour, remove and set aside.
  • Add onion, carrots, and celery and fry in oil until just beginning to soften. Add garlic and stir for a further minute, then return chicken pieces to casserole.
  • Pour in tomatoes and stock and bring to a boil. Pop whole chili and bay leaves into casserole and, using a spoon, push them under the surface of the liquid. Season with salt and pepper.
  • Cover and reduce heat to low and simmer for 20 minutes. Stir in cannellini beans, replace lid and cook for a further 20 minutes.
  • When cooking time is up, stir in chopped parsley and coriander, lemon zest and lemon juice. Serve immediately in warmed flat bowls.
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