Chicken and Bean Stew

Servings 6 people


  • 1 kg chicken drumsticks
  • 1 tbsp oil
  • 2 onions
  • 1 red chilli optional
  • 250 g frozen vegetables
  • 1 tin tomatoes
  • 1 tin cannellini beans
  • 1 tin kidney beans
  • 400 ml chicken stock
  • 150 ml sour cream
  • Small bunch coriander


  • Pull the skin off the chicken and discard. Heat the oil in a large casserole dish, brown the chicken all over, then remove with a slotted spoon. Tip in the onions, garlic and chilli (if using), then fry for 5 mins until starting to soften and turn golden.
  • Add the mixed veg/peppers, tomatoes, beans and hot stock. Put the chicken back on top, half-cover with a pan lid and cook for 50 mins, until the chicken is cooked through and tender.
  • Stir through the coriander and serve with soured cream and crusty bread or rice.
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