Delicious low fat Chicken stew

This flavorsome, low-fat casserole freezes really well, so why not make double and freeze half for next time

  • 2 tbsp sunflower oil
  • 400g boneless, skinless chicken thighs, trimmed and cut into chunks
  • 1 onion, finely chopped
  • 3 carrots, finely chopped
  • 3 celery sticks, finely chopped
  • 2 thyme sprigs or ½ tsp dried
  • 1 bay leaf, fresh or dried
  • 600ml vegetable or chicken stock
  • 2 x 400g / 14oz cans haricot beans, drained
  • chopped parsley, to serve

Heat the oil in a large pan and fry the chicken until it turns light brow. Add the veg, to it and fry them for 10 mins.

Bring the herbs and stocks to boil and stir it well in low flame. Then cover the stocks with a lid and cook for 40 mins, until the chicken is tender.

Stir the beans into the pan, and then boil for 5 mins.

Stir in the parsley and serve with crusty bread.