Chicken

Bean stew with chicken and lemon salsa verde

Name: Bean stew with chicken and lemon salsa verde recipe
Yield: 4
Ingredients: 300g dried cannellini beans, soaked overnight, drained; 1 onion, finely chopped; 1 celery stalk, finely chopped; 2 bay leaves; 3 desiree potatoes, peeled, cut into large chunks; 6 cups (1.5L) chicken stock; 1.3kg whole chicken; Roasted cherry tomatoes, to serve; 1 tbs finely chopped preserved lemon, flesh removed; 2 eschalots, finely chopped; 1 tbs capers in brine, drained, finely chopped; 1 cup (250ml) extra virgin olive oil; 1 cup firmly packed flat-leaf parsley, finely chopped; 1/4 cup chives, finely chopped; Juice of 1 lemon

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by Silvia Colloca

Cook and author

Jun 01, 2021

Begin this recipe at least 3 hours ahead.

300g dried cannellini beans, soaked overnight, drained
1 onion, finely chopped
1 celery stalk, finely chopped
2 bay leaves
3 desiree potatoes, peeled, cut into large chunks
6 cups (1.5L) chicken stock
1.3kg whole chicken
Roasted cherry tomatoes, to serve

Lemon salsa verde (makes 1 1/2 cups)

1 tbs finely chopped preserved lemon, flesh removed
2 eschalots, finely chopped
1 tbs capers in brine, drained, finely chopped
1 cup (250ml) extra virgin olive oil
1 cup firmly packed flat-leaf parsley, finely chopped
1/4 cup chives, finely chopped
Juice of 1 lemon

Method

1.

Place the drained cannellini beans in a large saucepan with the onion, celery and bay leaves. Cover with water and bring to the boil, then reduce heat to medium and simmer for 45 minutes or until tender. Drain and set aside.
2.

Meanwhile, place the potato, chicken stock and 1.5L water in a large saucepan and bring to the boil. Cook for 20 minutes or until potato is tender. Transfer potatoes to a bowl and set aside.
3.

Return stock to the boil. Add chicken, breast-side down, reduce heat to medium-low and simmer for 20-25 minutes until partially cooked. Remove from the heat, cover with a lid and leave to cook in the residual heat of the pan for 3 hours. Remove chicken from the pan and when cool enough to handle, shred the meat.
4.

For the salsa verde, place all ingredients in a bowl and stir to combine.
5.

Divide the cannellini mixture, chicken and potatoes among bowls. Spoon over the hot broth. Season to taste. Top with salsa verde and roasted tomatoes to serve.