Chicken, Leek and Butter Bean Stew

I sometimes find it very hard to start cooking a big meal when I return home from a long day at work so I love it when I find a simple recipe that doesn't take too long and like this one, can be cooked in one dish (less washing up!).

What You Will Need:

olive oil
1 onion (sliced)
1 garlic clove (crushed)
4 chicken thighs fillets (without skin) - cut into chunks
2 leeks (sliced)
150ml chicken stock (I used knorr stock cubes)
400g tin butter beans
bunch chopped parsley

How To Cook

• Heat roughly 2 tbsp of oil in a large casserole dish/tray on the hob (make sure your dish is suitable for use on the hob!)
• Add the sliced onion to the oil and fry for roughly 4 minutes until it is soft (but not browned)
• Next add the garlic, chicken & leeks and stir until the chicken is browned
• Add your chicken stock and bring it all to a simmer, cook for about 8 minutes until the leeks are just soft and the chicken is completely cooked.
• Finally stir in the drained butter beans and raise the heat a little. Stir in the Parsley, season well and enjoy with a big crusty roll!