Stewed chicken with butterbeans

Chicken & Butterbeans

Here we have a delicious one pan chicken & butter bean stew recipe. This is a perfect comfort dish that is an all-time crowd pleaser. It requires minimal effort and the majority of the cooking is done while it’s in the oven, so you can put your feet up. As a bonus, this dish is full of organic products that are readily available at your nearest Sainsburys store, where there are over 250 products in their So Organic range to choose from.

I would consider this meal a high protein meal, as it’s filled with loads of creamy butter beans. Butter bean’s benefits make them a great addition to any diet, they are low in fat and also considered a low-energy-dense-food, which means they have a low-calorie content compared to other foods of the same serving size. Most importantly these little white gems provide a good amount of iron, contains about 10% of your daily needs for Vitamin C, which is necessary for supporting our immune system as well as many other bodily functions. They also contain vitamin A.

The entire dish is full of so much flavour, that you get from the natural organic ingredients and everything mouthful is combination of a sweet, creamy and spicy blend that will have you going back for more.

If you do give this recipe a try be sure to leave me a comment below and give me a tag on Instagram with your creations.

Ingredients

1 Sainsbury’s So Organic whole chicken
1 Bottle of Sainsbury’s So Organic passata
2 Cartons of Sainsbury’s So Organic butterbeans
2-3 stalks of Sainsbury’s So Organic celery
2 Large So Organic carrots
1 So Organic Leek
1 Brown onion
3 Cloves of garlic
1tsp Rock salt
1tsp Black pepper
4-5 stalks of fresh thyme
20g chopped fresh basil.
2 Tablespoons of Olive oil

Chicken spice rubb:

2tsp Rock salt
1tsp Onion powder
1tsp Garlic granules
1tsp Black pepper
1tsp Dried thyme
1tsp 1tsp Dried basil
1tsp Smoked paprika

Preparation

Firstly cut up the whole chicken into pieces so that you end up with 2 legs, 2 wings, 2 thighs and 4 chicken breast pieces.
Combine the spice rub together, season the chicken and set to one side to marinade.
While the chicken is marinating begin to finely chop the onions, leeks, celery, carrots and garlic.
After 15-20 minutes add 2 tablespoons of olive oil to a shallow pan and begin to shallow fry the chicken to brown the skin on each side.
Once the chicken is browned set aside. Using the same pan add the chopped vegetables and sweat them down on a medium heat for 5-7 minutes.
Add the butter beans to the pan, followed by the passata.
Season the sauce with salt, pepper, thyme and chopped fresh basil.
Add the chicken back into the pan followed by ½ cup of boiling water. Cover and place in the oven to slow cook for 30-35 minutes.
The stew should be cooked after 30 minutes, remove from the oven and serve with some brown rice and a side salad.