• About me ?


    Becky a 29 year old Brit , living in Bristol , United Kingdom

    Living in a studio flat in the centre of the city and working from home means I have one room in which I rest ,work and play . Kept company by my vegebox , laptop and a stack of recipe books . I love to cook with seasonal fresh and sometimes wild ingredients from my escapes to the countryside

    If you like what you see , have some suggestions please send me an email at girlinterruptedeating@gmail.com or leave a comment on my blog
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Chicken and Butter Bean Stew with Polenta

Chicken and Butter Bean Stew with Polenta

Very easy but heartening quick stew about 2 minutes preparation , one of those store cupboard dishes , just have to remember to take the chicken out the freezer , alternatively they defrost in warm water in about 25 minutes. Stuff being health conscious , crispy chicken skin makes everything better .

Chicken and Butter Bean Stew with Polenta

4 chicken thighs
500g tinned tomatoes
Fresh or Dried Thyme
500g tinned butter beans
1 lge onion roughly chopped
2 garlic cloves roughly chopped
Salt and Pepper

Serve with polenta

200g of dried polenta
a knob of butter
salt and pepper
Boiling Water

  1. Turn the oven up to 180degC
  2. Empty all the ingredients except the chicken into a roasting tin
  3. Place the chicken over the mixture, skin side down
  4. Cook for 45 minutes , half way through turn the chicken over so the skin is up
  5. 5 minutes before services pour boiling water over the polenta just to cover , add a knob of butter salt and pepper

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One Response

  1. I have never used polenta – something I must add to my to do list

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