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Divide stew among bowls, then top with reserved crumbled skin and breadcrumbs. More stew then soup, this meal-in-a-bowl is hearty, thick and impossibly satisfying. If November could be nestled into a bowl, this recipe would be it.
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To begin with this recipe, we have to first prepare a few ingredients. You can have chicken and cannellini bean stew #mycookbook using 10 ingredients and 4 steps. Here is how you can achieve it.
Composition needed to cook Chicken and cannellini bean stew #mycookbook:
- 8 skinless boneless chicken thighs
- 150 g (approx) chopped streaky bacon (preferably smoked)
- 1 large or 2 small onions
- Approx 1/2 pint cider
- 1 glass red wine
- 1 chicken stock cube
- 1 tin cannellini beans, drained
- 1-2 tbsps tomato purée
- 1 tin chopped tomatoes
- Large sprig of rosemary
Cover and cook on Low until the beans and vegetables Stir in lemon juice, salt and pepper; discard the Parmesan rind. This chicken stew with cannellini beans and dried cherries packs the perfect protein punch to get you through the week. In this recipe for Tuscan Cannellini Bean Stew with Kale, an optional ancient grain, called Sorghum adds an unexpected heartiness. But if you can't find it, don't worry, it's good without it or simply substitute quinoa!
Directions to make Chicken and cannellini bean stew #mycookbook:
- Sauté the bacon and onions together until golden; put into casserole dish.
- Add a little more oil to the pan if necessary then fry the chicken till starting to turn brown.
- Pour the cider into the pan with the chicken and bubble for several minutes.
- Put the chicken into the dish with the bacon & onion, and add all the other ingredients. If necessary, top up with a little water to almost cover the chicken, but you may not need it, depending on how much red wine you have added. Put in a moderate oven for 1 1/2 hours. A little longer in the oven will do it no harm at all - just turn the temperature down and it will sit happily for a while longer (just check that it doesn’t dry out.) Serve with whatever vegetables you fancy!
Sorghum, if unfamiliar, is an ancient grain originating from Northern Africa- tiny and. Learn how to make Cannellini Bean Stew. Throw together chicken thighs, cannellini beans and crème fraîche with a few other ingredients for this easy traybake. You can easily double it up and Top baked sweet potatoes with pesto, cannellini beans and tuna for a simple supper. More stew then soup, this meal-in-a-bowl is hearty, thick and impossibly satisfying.
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