Chicken and Borlotti Bean Stew

P20 minutes C45 minutes S8


2 tbsp olive oil

1 large onion, chopped

1 leek, chopped

2 cloves garlic, crushed

150g bacon, diced

500g chicken thighs, chopped

1 tspn dried Italian herb

1 red pepper, thich slices

100g mushroom, chopped

800g Riviana Italian Crushed Tomatoes

600g Riviana Borlotti Beans, drained

200ml chicken stock

250ml white wine

parsley, finely chopped to garnish


Fry onions, leek and garlic in oil until softened.  Add bacon and chicken.

Add the herbs, red pepper and mushrooms to the onion mix and fry for about 5 minutes.

Add tomatoes and Borlotti Beans.  Stir in stock and wine and bring to a simmer.

Cover with a close fitting lid and simmer for 30 to 45 minutes.

Products used