Chicken, butter bean and pearl onion stew

TO DRINK: Roodeberg White from KWV, a blend of mainly chardonnay and chenin blanc. A buttery wine with a creamy mouthfeel and lime, citrus and yeasty flavours.

Chicken, butter bean and pearl onion stew

Serves: 6
Cooking Time: 1 hour 15 mins plus overnight for soaking

Ingredients

  • 500g dried white beans
  • salt and freshly ground black pepper, to taste
  • 4 chicken breasts, cut into chunks
  • 4 chicken thighs, cut into chunks
  • 6 beef bangers, sliced
  • 45ml (3 tbsp) olive oil
  • 45ml (3 tbsp) butter
  • 1 onion, finely chopped
  • 1 carrot, sliced
  • 2 celery stalks, sliced
  • 1 green pepper, finely chopped
  • 2 garlic cloves, crushed
  • 200g pickling onions, peeled
  • 45ml (3 tbsp) fresh flat-leaf parsley, finely chopped, plus extra for serving
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 600ml good-quality chicken stock
  • 30ml (2 tbsp) cornflour
  • 250ml (1 cup) dry white wine

Instructions

1

Put the beans in a deep mixing bowl and cover with water. Leave them to soak overnight.

2

Next day, season the chicken and bangers. In a large pot or casserole dish, brown the chicken pieces and bangers until golden on all sides. Remove and set aside until needed.

3

In the same pot, heat the olive oil and butter and sauté the onion, carrot, celery, pepper and garlic for a few minutes. Toss through the onions and cook for a further 5 minutes.

4

Add the beans, herbs and stock and bring to a boil. Reduce the heat, cover and simmer for about 40 minutes.

5

Mix the cornflour with the wine until smooth and stir into the stew. Bring to a boil and stir until it thickens, about 1 minute.

6

Add the chicken and bangers and heat through. Ladle into large bowls and serve with rustic bread and green salad or steamed long-grain rice.

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