Lemony chicken and cannellini bean stew

Lemony chicken and cannellini bean stew

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

time

10 mins

pan

30 mins

fire

321 kcal

time

10 mins

pan

30 mins

fire

321 kcal

Lemony-chicken-and-cannellini-bean-stew

SERVES

3

DIFFICULTY

EASY

SERVES

3

Difficulty

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.

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Lemony chicken and cannellini bean stew

Servings: 3
A recipe from Riverford’s Quick and Light recipe box- family friendly, fresh, delicious, summery and easy!
Syns: 1 per portion
Print Recipe
10 mins
30 mins

Ingredients

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

Instructions

  • Trim the leek, halve it lengthways and finely slice it at an angle. Dice the courgettes.
  • 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.
  • 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.
  • 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
  • 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
  • Tip in the beans and the bouillon. Fill the empty bean tin with water and add that to the pan too.
  • 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.
  • 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.
  • Remove the bay leaf and divide between 2 bowls. Garnish with the parmesan, lemon zest and a few thyme leaves.
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