Bean and chicken stew

Bean and chicken stew

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


4 people


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


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


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


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


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


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.


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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