Tuesday, June 22, 2010

Chicken and baked bean stew : Wk26/2

Serves 4 : Very easy : Quick
400gm skinless chicken breast fillets, cut in chunks
1 onion, chopped
4 carrots, chopped
2 stalks celery, sliced
2 tsp dried thyme
1 cup frozen peas
500ml chicken stock
1 Tblsp corn flour mixed with a little water
2 x 400gm tins baked beans, rinsed and drained
2 Tblsp chopped fresh parsley

Spray a large pan with non-stick cooking spray.
Dry fry the onion, carrots and celery until the onion begins to soften.
Add the thyme and stir well.
Add the chicken and continue stir frying until the chicken is sealed.
Toss in the frozen peas.
Pour in the stock.
Bring to a simmer and continue to cook, covered, for 20 mminutes.

Stir through the corn flour and allow the gravy to thicken slightly.
Add the baked beans and bring everything back to the boil.

Serve with crusty bread, if desired.

The beans make this dish very filling, so I did not serve a starch with it.

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