Chicken, butternut squash and borlotti beans
Adapted from the ‘Leon: Ingredients and Recipes’ cookbook, a hearty and tasty stew, perfect for autumn
CHICKEN, BUTTERNUT SQUASH AND BORLOTTI BEANS
This is one of my favourite meals to cook when we have company, it’s incredibly easy to make a vast quantity of it, it doesn’t involve a lot of work, and it’s really tasty! If you aren’t using canned borlotti beans then you will need to soak the beans overnight, but as you also need to marinade the chicken overnight this isn’t a big hassle. Most of the flavour’s in the marinade so there’s not too much work the next day! The original recipe suggests pumpkin, which is fab, but I have substituted this for butternut squash as it tends to be more available all year round. This would be a great Halloween dinner! Also a good one to make a big pot of on a Sunday and take for work lunches to quickly reheat.