This healthy meal for the whole family and ready under 30 minutes. A feed that’s packed full of veg without the kids knowing! It’s ready in half an hour and is perfect for leftovers too. Imparted with tomato, thyme and rosemary, the chicken and beans soak up all of these comforting flavours, creating a hearty and delicious family meal. Serve on its own or with some crusty sourdough or creamy polenta.
Serves 3-4
Ingredients
500g chicken thigh
1 onion, roughly chopped
4 garlic cloves, finely chopped
2 carrots, chopped into 1cm pieces
2 celery stalks, chopped into 1cm pieces
1 capsicum, chopped into 1cm pieces
150g mushrooms, roughly chopped
½ C red wine
400 ml chicken stock
400 gm crushed tin tomatoes
400 gm canned white beans
Handful of thyme and rosemary
Parmesan to serve
Method
Heat 1 tbsp olive oil in a large saucepan and once hot, add in the chicken thighs. Season with salt and pepper.
After 2 mins or when the chicken is golden, turn and continue cooking for another couple of minutes. Remove from the pan and set aside.
In the same saucepan, add in the onion, garlic, celery, carrot, capsicum and mushrooms and cook for 10 minutes on low heat.
Add in the red wine and cook for 3 minutes, before adding in the tomatoes and chicken stock.
Bring to a boil and then reduce and cook for 10 minutes.
Remove half of the sauce and use a stick blender, puree and then add back to sauce. This creates a beautiful velvety texture to the sauce.
Add in the beans and herbs and return the chicken to the pan.
Place the lid on top and cook for 15 minutes.
If the sauce is a little on the runny side, reduce it with the lid off for 10 minutes.
Serve a spoonful of the tomato and bean stew and place chicken on top. Garnish with freshly cracked pepper and parmesan.
