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Butter bean and pepper stew with lemon chicken


40 mins

20 mins

20 mins

What’s more comforting than an autumnal stew? One that’s served with lemon chicken and roasted potatoes!


375g  chicken breast

1 tsp garlic purée

½ white onion, diced

100g butter beans

1 pepper, diced

2 tsp smoked paprika

200ml passata


600g potatoes, parboiled

Olive oil for roasting


Sauté the garlic and onion until they become soft and caramelized, which should take about 5-10 minutes. Then, add the peppers and paprika, and let them cook for an additional 5 minutes. Stir in the mixed herbs, followed by the butter beans and passata, allowing the mixture to simmer.

Meanwhile, roast the potatoes on a lined tray until they become tender.

For the chicken, season it with lemon and paprika, and lightly drizzle it with oil. Place the chicken in the oven and let it cook until done.

Finally, divide the dishes separately and serve.