Italian-style chicken and borlotti bean stew
Time to make: 6 hrs 15 mins
( Hands-on time: 15 mins )
Total cost: $ 19.20 / $ 4.80 per serve
(at time of publication)
2 teaspoons olive oil
400g chicken breast fillets, chopped
2 x 75g lean Italian sausages, chopped
1 medium onion, chopped
1 celery stalk, chopped
2 medium carrots, sliced
2 cloves garlic, crushed
2 teaspoons chopped rosemary leaves
1 1/2 cups reduced-salt chicken stock
400g can borlotti beans, rinsed, drained
1 bunch spinach, trimmed, chopped
4 slices grainy bread, warmed, to serve
Total fat 14g
Saturated fat 5g
Dietary fibre 8g
1 Preheat slow cooker on low heat. Place a large flameproof casserole dish over medium–high heat on the stovetop, or use sear function on slow cooker. Add olive oil and heat. Add chicken and sausages; cook, stirring, for 5 minutes, or until browned. Add onion, celery, carrots, garlic and rosemary; cook for 2 minutes. Transfer to the slow cooker.
2 Add stock and borlotti beans.
3 Cook on low for 6 hours. Ten minutes before serving, stir through spinach.
4 Divide stew among 4 bowls and serve with warm bread.
Make it gluten free: Use gluten-free bread and check stock and sausages are gluten free.
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