Shredding the chicken makes a little go a long way in this tasty stew, but you could make it vegetarian by swapping the chicken for extra butter beansand using vegetable stock
If you have fresh herbs to hand, finely chop them and use them in the dumplings instead of dried herbs.
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Yields:
4 serving(s)
Prep Time:
40 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 50 mins
Cal/Serv:
482
Ingredients
1 Tbsp. vegetable oil
300 g chicken thigh fillets
1 onion, finely chopped
2 celery sticks, finely chopped
2 large carrots, roughly chopped
2 garlic cloves, crushed
499 g tin chopped tomatoes
750 ml cold chicken stock
125 g self-raising flour
60 g butter, chilled and chopped
1 tsp. herbs de Provence
200 g tin butter beans, drained and rinsed
Directions
Step 1Heat 1⁄2tbsp oil in a large pan over medium-high heat. Add chicken and fry until browned all over. Remove to a plate.
Step 2Lower heat to medium and add remaining 1⁄2tbsp oil to pan. Fry onion, celery and carrots for 10min, until softened. Stir in garlic and fry for 2min.
Step 3Return chicken (and any juices) to the pan along with tomatoes and 650ml stock. Bring to the boil, then reduce heat and simmer gently for 25-30min, until chicken is cooked through and tender.
Step 4Meanwhile, make the dumplings. Pulse flour and butter in the small bowl of a food processor to coarse crumbs. Add herbs de Provence, remaining 100ml stock and some seasoning and pulse briefly to combine.
Step 5When chicken is cooked, remove to a board and shred with two forks. Stir back into stew, along with the beans; check seasoning. Spoon tablespoons of the dumpling mixture on top (you should have about 12).
Step 6Cover with a lid and simmer for 18-20min, until dumplings are puffed and cooked through. Serve
Per serving:
Calories: 482
Protein: 25g
Fat: 24g
Saturates: 10g
Carbs: 39g
Sugars: 10g
Fibre: 8g
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