Chicken drums & bean stew recipe is a winner for winter
Beans give this super-simple stew a real hearty quality, perfect for easy winter eating.
CHICKEN DRUMS & BEAN STEW
2 tablespoons olive oil
1kg chicken drums
3 rashers streaky bacon, chopped
1 onion, chopped
1 carrot, peeled, chopped
1 celery stick, chopped
4 leaves kale or silverbeet, shredded (about 4 cups)
2 x 400g cans borlotti or white beans, drained, rinsed
1½ cups chicken stock
1 teaspoon salt
½ cup flat-leafed parsley leaves, roughly chopped
Heat the oil in a wide pan, add the chicken and fry until browned. Remove and set aside.
Add the bacon, onion, carrot and celery and cook until soft – about 5 minutes. Add the kale or silverbeet and fry to wilt slightly, then return the chicken to the pan and add the beans, stock and salt.
Cover and cook for 20 minutes or until the chicken is cooked through. Season and stir through the parsley. Serve in wide bowls.