Swiftly Prepared Country Dish: Chicken and Bean Stew Requiring Minimal Effort
Chicken and Bean Stew Recipe
Prepare a hearty and filling meal with this delicious Chicken and Bean Stew recipe. This quick-to-make dish is perfect for warmer days and is high in protein, making it a satisfying choice for any meal.
To start, peel and finely dice the onions, clean and slice the leeks, and sauté both in a large pot with hot oil until they become translucent. Add frozen beans, bay leaves, salt, pepper, nutmeg, broth, and hot oil to the sautéed onions and leeks. Bring the mixture to a boil.
If you're using precooked chicken, cut it into cubes and add it to the boiling soup. Simmer on low heat for about 15 minutes. If you prefer, you can also precook the chicken separately and add it to the stew later. After simmering, remove the chicken from the soup and rinse and drain the beans. Return the chicken to the soup and add the beans.
Season the stew with salt, pepper, and nutmeg, and garnish with herbs if desired. The stew is now ready to be served with farm bread.
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It's worth noting that the specific person or cooking school that created this Chicken and Bean Goulash recipe is not identified in the available search results. However, this recipe is a popular choice during harvest season and can be easily adapted for a quicker version using frozen leeks, instant broth, and precooked chicken cubes.
Leftover stew can be frozen for later use, making it a convenient option for busy days. Enjoy this light, low-calorie, and protein-rich meal!
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