Chicken & Broad bean stew


  • Butter
  • 1 onions
  • 2 celery sticks
  • 2 carrots, including the greens (white or purple – not orange!)
  • 2 chicken breasts
  • A few rashers of bacon
  • 600ml/2 cups chicken stock
  • 300ml/1 cup ale
  • 2 bay leaves
  • A few sprigs of thyme and marjoram
  • 1 cup podded broad beans

Melt the butter in a large pan or cauldron. Chop the onion, celery & carrots and add to the pan. Fry for a few minutes to soften.

Dice the chicken & slice the bacon. Add to the pan and fry for a few minutes.

Pour over the chicken stock and ale, add the herbs and the beans. Stir well, bring to a boil and simmer for about 20 minutes.

Remove the bay leaves and serve with fresh sourdough bread

Published by The Saxon forager

Wiltshire, UK based. I live with my wife & daughter, dog and chickens.

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