Stock your freezer with de­li­cious home­made meals - great for week­nights or en­ter­tain­ing when you're pushed for time

Easy Cook - - CONTENTS -

Make week­night cook­ing a breeze by mak­ing food for the freezer this week­end

Chicken & white bean stew

Serves 4 Prep 20 mins Cook 1 hr Q £ 2.67 a por­tion 291 kcals, 9g fat, 2g sat. fat, 9g su­gar

2 tbsp sun­flower oil 400g skin­less chicken thighs, cubed 1 onion, finely chopped 3 carrots, finely chopped 3 cel­ery sticks, finely chopped 2 thyme sprigs or ½ tsp dried 1 bay leaf, fresh or dried 600ml veg­etable or chicken stock 2 x 400g cans hari­cot beans chopped pars­ley, to serve

Heat the oil in a large pan, add the chicken, then fry un­til lightly browned. Add veg, and fry for a few mins more. Stir in the herbs and stock. Bring to the boil. Stir well, re­duce heat, then cover and cook for 40 mins. Add the beans, then sim­mer for 5 mins. Top with pars­ley and serve with crusty bread.


Freeze for up to 3 months, de­frost fully, then heat through.


Use up your left-over meat! Throw in some ba­con or chorizo while you're fry­ing the chicken

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