Chicken amp; white bean stew 豆子炖鸡肉

Chicken & white bean stew 豆子炖鸡肉
【Chicken amp; white bean stew 豆子炖鸡肉】

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Cook 60 mins；Prep 20 mins
Nutrition per serving
291 kcalories, protein 30.0g, carbohydrate 24.0g, fat 9.0g, saturated fat 2.0g, fibre 11.0g, salt 0.66g

Ingredients
Serves 4

2 tbsp sunflower oil 2勺葵花油
400 g boneless, skinless chicken thighs, trimmed and cut into chunks 400克无骨去皮鸡肉，切成快
1 onion, finely chopped 洋葱一只，切细
3 carrots, finely chopped 胡萝卜三根，切细
3 celery sticks, finely chopped 芹菜，切细
2 thyme sprigs or ? tsp dried 百里香
1 bay leaf, fresh or dried 月桂叶
600 ml vegetable or chicken stock 600毫升蔬菜浓汤或者鸡肉高汤
2 x 400g / 14oz cans haricot beans, drained 扁豆
chopped parsley, to serve 欧芹切碎

Method

Heat the oil in a large pan, add the chicken, then fry until lightly browned. Add the veg, then fry for a few mins more. Stir in the herbs and stock. Bring to the boil. Stir well, reduce the heat, then cover and cook for 40 mins, until the chicken is tender.
取一大锅倒油加热，下鸡块，翻炒至鸡肉变淡棕色。加入蔬菜，继续翻炒几分钟。加百里香和月桂叶，倒入高汤，转入小火加盖慢炖，大约40分钟，直到鸡肉变软。