Lemony chicken and cannellini bean stew

A recipe from Riverford’s Quick and Light recipe box- family friendly, fresh, delicious, summery and easy!

I recently reviewed the Riverford Quick and Light recipe box (click here to read the review), and this was my favourite recipe- It’s a perfect stew for Spring/summer, with fresh flavours and both light and satisfying.

The Riverford version uses sorrel- if you can get hold of it, then that’s fantastic, and I  defintiely recommend adding it. If you can’t find it, don’t worry- the lemon zest provides a beautiful lemony flavour and it’s still completely delicious.

This is a great one for the whole family.


My Recipe

Serves: 2-3
Syns: 1 per portion (if using white wine)
Healthy Extra: 1/2 of A (parmesan)


  • 1 leek
  • 2 courgettes
  • 250g diced chicken breast
  • salt and pepper
  • 1 garlic clove
  • 15g thyme
  • 15g sorrel (if you can get hold of it- see note above)
  • 1 tin cannellini beans
  • 1 bay leaf
  • 50ml white wine OR 50ml white wine stock
  • 1 tsp bouillon powder (I use Marigold bouillon- avaiablein most supermarkets)- use a crushed veg stock cube if you can't find it
  • 1 lemon
  • 30g parmesan
  • Low calorie cooking spray/spray oil


  1. Trim the leek, halve it lengthways and finely slice it at an angle. Dice the courgettes.
  2. In a frying pan, fry the chicken with low calorie cooking spray- season it with salt and pepper and fry for 3-4 minutes. Transfer it to a plate and keep to one side.
  3. Add the courgette and leek to the pan. Fry gently for 10 minutes- add a dash of water to the pan if they are getting too dry or starting to stick to the pan.
  4. While the courgette and leek are frying, peel and finely chop the garlic clove, strip the leaves from 2-3 large thyme stalks and drain and rinse the cannellini beans
  5. Add the garlic, thyme and bay leaf to the pan, cook for a further 2 minutes then add the wine (or stock) and let it bubble for 30 seconds
  6. Tip in the beans and the bouillon. Fill the empty bean tin with water and add that to the pan too.
  7. Bring up to a gentle simmer, add the chicken, and simmer gently for 10 minutes. Meanwhile zest the lemon, and if you have sorrel, shred this finely.
  8. Remove the stew from the heat, stir through the sorrel, taste and adjust the seasoning with salt and pepper. Squeeze in the juice of half the lemon.
  9. Remove the bay leaf and divide between 2 bowls. Garnish with the parmesan, lemon zest and a few thyme leaves.

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