Bean and chicken stew

Bean and chicken stew

Total: 40 Min. | Active: 40 Min.
lactose-free
Nutritional value / person: 473 kcal
, Fat: 21 g
, Carbohydrate: 19 g
, Protein: 46 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pesto

½ bunch peppermint
½ bunch dill
30 g almonds
1 organic lemon, use grated zest and 1 tbsp of juice
3 tbsp water
40 g grated Parmesan
½ tsp salt
3 tbsp olive oil

Chicken

5 dl chicken bouillon
1 tbsp lemon juice
1 onion, thinly sliced
2 garlic cloves, thinly sliced
2 bay leaves
½ tsp mixed peppercorns, crushed
4 chicken breasts

Beans

125 g savoy cabbage, thinly sliced
2 tins white beans (each approx. 400 g), rinsed, drained
salt to taste
½ bunch peppermint, leaves torn off
½ bunch dill, torn
1 tbsp olive oil
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How it's done

Pesto

Puree the mint, dill, almonds, lemon zest and lemon juice with the water. Add the cheese and salt, mix. Stir in the oil.

Chicken

Bring the stock, lemon juice, onion, garlic, bay leaf and pepper to the boil in a pan. Add the chicken, reduce the heat, cover and simmer for approx. 20 mins. Remove the chicken, pull away the meat using two forks.

Beans

Add the cabbage to the stock, simmer for approx. 5 mins., season with salt. Add the beans, simmer for approx. 5 mins. Add the chicken, heat gently. Serve the chicken and beans with the stock in deep dishes, top with the pesto and herbs, drizzle with oil.

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