One casserole, twenty minutes and a short shopping list give you a proper supper for two. Browned chicken and pork sausage simmer with borlotti beans, tomatoes and tenderstem, then lemony rosemary sourdough crisps on top under the grill.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 2 servings
You will need large shallow ovenproof casserole · pestle and mortar · fine grater · oven grill
Ingredients
Stew
Rosemary bread topping
Method
Switch the oven grill to high. Heat the olive oil in a large, shallow ovenproof casserole over high heat, then add the chicken, pancetta and sausages and fry for about 9 minutes, stirring now and then, until golden all over.
Tip in the cherry tomatoes, the borlotti beans with their liquid and the red wine vinegar. Bring to the boil, add the broccoli, then lower the heat and let it simmer while you make the topping.
Pound the rosemary leaves with the pinch of sea salt in a pestle and mortar, then add the garlic and bash to a rough paste. Mix in the lemon zest, the lemon juice and the extra virgin olive oil, and season with pepper.
Add the torn sourdough to the mortar or a bowl and scrunch it with your hands until every piece is coated in the herby oil.
Taste the stew and season with salt and pepper, then scatter the bread over the top. Slide the pan under the grill for about 5 minutes, until the bread is crisp and golden and the chicken is cooked through. Serve with the lemon wedges for squeezing.
Tips
- Make sure your casserole has ovenproof handles, or move everything into a baking dish before grilling.
- Sugar beans or cannellini beans work well if you cannot find borlotti beans.
- Streaky bacon is a good stand-in for pancetta and adds the same smoky depth.
- Leftovers keep in the fridge for 2 days; reheat the stew gently and crisp any extra bread in the oven.
Quick Chicken, Sausage and Borlotti Bean Stew: your questions answered
Can I use chicken thighs instead of breast?
Yes, boneless thighs stay juicier and need only a minute or two longer; just check they are cooked through before serving.
What if I do not have a pestle and mortar?
Finely chop the rosemary and garlic with the salt on a board, then stir in the lemon and olive oil in a bowl.
Can I double the recipe for four people?
Double everything and use a wider pan or two pans, so the meat browns properly rather than steaming.
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