Cannellini Bean Stew with Bacon & Pan Fried Chicken Recipe
This cannellini bean stew recipe bring together simple, everyday ingredients and transforms them into a flavour packed stew. Smoky bacon, sweet leeks and mellow garlic flavour the stew and the beans soak up the savoury, creamy sauce.
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Servings: 4 servings
Calories: 726kcal
Equipment
- 2 large non-stick frying pans
- chopping board
- Kitchen knife
- sieve
- weighing scales
- Measuring jug
Ingredients
- 4 tablespoon sunflower oil (divided)
- 4 rashers smoked streaky bacon (cut into thin strips)
- 2 leeks (finely sliced)
- 2 stalks celery (finely chopped)
- 3 cloves garlic (finely sliced)
- 50 g butter
- 4 chicken breasts
- 200 ml white wine
- 2 x 400g cannellini beans (white kidney beans) (drained)
- 200 ml chicken stock
- small bunch thyme (leaves only)
- small bunch parsley (leaves only and chopped)
- sea salt & black pepper
- 150 ml single cream (half and half)
Instructions
- Place 2 tablespoons of sunflower oil in a large frying pan and bring to a medium heat. Add the bacon to the pan and fry until golden and the fat has rendered down. The bacon fat will add to the flavour of the finished dish.
- Now add the leek, celery and garlic and continue to sauté for 5 minutes until the leek has softened but not coloured.
- While the vegetables are cooking, make a start on cooking the chicken. Add the remaining 2 tablespoons of sunflower oil and the butter to another frying pan and bring to a medium heat. Season the chicken breasts and place in the pan, sauté gently for approximately 20 minutes, turning occasionally to ensure even colour and that the chicken is cooked through.
- Once the vegetables have softened, add the white wine to the pan and cook for 2-3 minutes at a high heat to reduce the wine right down, removing any alcohol.
- Add the beans, chicken stock, thyme and parsley, bring to a boil then turn the heat down to a gently simmer. Cook the beans gently for 15 minutes, stirring from time to time, until the bean mixture has started to thicken.
- When the chicken has cooked through (internal temperature 74C/165F), remove from the pan and set aside to rest for 5 minutes.
- Once the beans have thickened check for seasoning, add the single cream and season with salt and black pepper to taste. The amount of salt required will depend on the saltiness of the bacon used.
- Divide the bean mixture between 4 bowls, place a rested chicken on top and serve immediately.
Notes
Chicken is cooked through when a meat thermometer inserted into the thickest part of the chicken breast reached 74C/165F.
If you don't have a meat thermometer, insert a sharp knife into the thickest part of the chicken breast, then remove it and press on the cut. If the juice run clear the chicken is cooked, if the juices are still pink the chicken requires further cooking.
Nutrition Facts
Cannellini Bean Stew with Bacon & Pan Fried Chicken Recipe
Amount Per Serving
Calories 726
Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 19g119%
Trans Fat 0.5g
Polyunsaturated Fat 3g
Monounsaturated Fat 23g
Cholesterol 157mg52%
Sodium 728mg32%
Potassium 732mg21%
Carbohydrates 30g10%
Fiber 7g29%
Sugar 3g3%
Protein 37g74%
Vitamin A 1572IU31%
Vitamin C 8mg10%
Calcium 152mg15%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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