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Leek, chicken and white bean stew

A gentle British one-pot of chicken, sweet leeks and creamy butter beans in a light stock. Comforting, protein-rich and ready in under 30 minutes.

dinner
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Abuela Carmen
Abuela Carmen's Tips

A gentle British one-pot stew of leeks, chicken and white beans, cooked softly so the leek sweetness and savoury stock stay clear.

  • Keep leeks as the dominant vegetable and use white beans only as a supporting body ingredient, not the main flavour.

  • Cook the leeks gently in butter or a little fat until soft before adding stock.

Avoid

  • ⚠

    Overly creamy stew that no longer tastes like leeks and stock

  • ⚠

    Replacing white beans with unrelated pulses for no reason

Ingredients

0/8 gathered
Serves 2

1 piece onion

1 clove garlic

4 piece skinless chicken thigh fillets

2 piece leeks

10 tbsp fresh chicken stock

14 oz butter beans

1 bunch curly parsley

olive oil

Preparation

0/4 steps
1
Heat a little olive oil in a casserole and gently fry the onion for about 4 minutes until soft but not browned.
2
Add the garlic, chicken and leeks and stir for about 5-6 minutes until the chicken is lightly browned.
3
Pour in the chicken stock, bring to a simmer and cook for 8 minutes until the leeks are tender and the chicken is cooked through.
4
Stir in the butter beans and heat through for 2-3 minutes, then stir in the parsley and season well with salt and pepper.