John Myers
Chicken and Bean Stew
The perfect chicken and bean stew recipe with a picture and simple step-by-step instructions.
- 4 Chicken drumsticks
- 300 g Dried white beans
- 75 g Bacon cubes
- 3 Shallots
- 2 Garlic cloves
- 1 tbsp Tomato paste
- 1 Can Chunky tomatoes
- 300 ml Poultry stock
- 1 pinch Sugar
- Black pepper from the mill
- Salt
- Oil
- Leaf parsley
- Soak the white beans overnight and then bring them to the boil in salted water and then let them simmer over low heat with the lid closed for about 5 hours, the beans should be soft but still have a light bite. Drain and drain.
- Salt and pepper the chicken drumsticks. Peel the shallots, halve and cut into strips, cut the garlic into fine slices.
- Heat some oil in a saucepan and fry the chicken drumsticks in it until golden brown and then remove. Put the bacon in the pan and fry for about 4 minutes, then add the shallots and garlic and fry for 2 minutes. Then add the tomato paste and roast for another 2 minutes while stirring. Add the chunky tomatoes and the poultry stock and bring to the boil once. Season with sugar, salt and pepper, put the chicken drumsticks back in and simmer over low heat with the lid closed for about 35 – 40 minutes,
- Now add the white beans and let simmer for 5 minutes. Then season to taste again and serve and sprinkle with a little chopped parsley.
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