Italian Chicken Stew with Sage & Beans

A rustic Italian stew recipe that, with the first mouthful, will transport you to a Rustic Italian town.

Nutrition Per Portion

0.0 min

Preheat the oven to 180C.
0.5 min

Bring the correct amount of water to the boil to make the stock. Add the stock cube and stir until dissolved. Then remove from heat.
1.5 min

Peel and chop the onion and finely chop the garlic.
4.0 min

Heat the olive oil in a saucepan over medium-high heat. Add the onion and garlic and sauté until softened and the onion is translucent.
7.0 min

Add the cumin and stir until onion and garlic is coated.
8.0 min

Add the beans, sage and stock and stir through.
9.5 min

Bring to the boil and then lower to keep at a low simmer until the liquid has reduced.
11.0 min

In a frying pan, heat the vegetable oil over high heat. When hot, add the chicken thighs, skin side down and turn once when the skin has begun to crisp.
15.0 min

When the chicken thighs are golden and crisp on the outside, remove from the pan and place on a baking tray.
18.0 min

Place the baking tray in the oven and continue to cook the chicken until cooked through (10mins).
24.0 min

Remove the bean stew from the heat and then stir through the cream. Season with salt and pepper to taste.
26.0 min

Distribute the bean stew among serving plates.
28.0 min

Remove the chicken from the oven and serve atop the bean stew.