Lemon Chicken Stew

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 4 chicken drumsticks
• 4 chicken thighs
• 1 medium onion, peeled and diced
• 3 carrots, peeled and diced
• 2 sticks celery, diced to same size as the onion
• 2 garlic cloves, peeled and crushed
• 1 (398 ml) can chopped tomatoes
• 1 (398 ml) can chicken stock
• 1 red fresh chili pepper, left whole
• 2 bay leaves
• 1 (398 ml) can cannellini beans, drained through a sieve and then rinsed
• 1 (20 g) package fresh flat-leaf parsley, and
• fresh coriander, leaves roughly chopped
• 1 lemon, juice and zest of
• salt
• black pepper

Recipe

• 1 in a large enamel casserole dish with a tight-fitting lid, warm oil on medium heat and gently brown chicken pieces on all sides, skin side first. when they are a rich golden colour, remove and set aside.
• 2 add onion, carrots, and celery and fry in oil until just beginning to soften. add garlic and stir for a further minute, then return chicken pieces to casserole.
• 3 pour in tomatoes and stock and bring to a boil. pop whole chili and bay leaves into casserole and, using a spoon, push them under the surface of the liquid. season with salt and pepper.
• 4 cover and reduce heat to low and simmer for 20 minutes. stir in cannellini beans, replace lid and cook for a further 20 minutes.
• 5 when cooking time is up, stir in chopped parsley and coriander, lemon zest and lemon juice. serve immediately in warmed flat bowls.