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
- 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
Put the beans in a deep mixing bowl and cover with water. Leave them to soak overnight.
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.
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.
Add the beans, herbs and stock and bring to a boil. Reduce the heat, cover and simmer for about 40 minutes.
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.
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.