A recipe from Riverford’s Quick and Light recipe box- family friendly, fresh, delicious, summery and easy!
Syns: 1 per portion
- 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
- 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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes