Italian-style chicken and borlotti bean stew

Serves: 4

Time to make: 6 hrs 15 mins

Hands-on time: 15 mins

Ingredients

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2 teaspoons olive oil
400g chicken breast fillets, chopped
2 x 75g lean Italian sausages, chopped
1 medium onion, chopped
1 celery stalk, chopped
2 medium carrots, sliced
2 cloves garlic, crushed
2 teaspoons chopped rosemary leaves
1 ½ cups reduced-salt chicken stock
400g can borlotti beans, rinsed, drained
1 bunch spinach, trimmed, chopped
4 slices grainy bread, warmed, to serve

Instructions

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1 Preheat slow cooker on low heat. Place a large flameproof casserole dish over medium–high heat on the stovetop, or use sear function on slow cooker. Add olive oil and heat. Add chicken and sausages; cook, stirring, for 5 minutes, or until browned. Add onion, celery, carrots, garlic and rosemary; cook for 2 minutes. Transfer to the slow cooker.

2 Add stock and borlotti beans.

3 Cook on low for 6 hours. Ten minutes before serving, stir through spinach.

4 Divide stew among 4 bowls and serve with warm bread.

Variations

Make it gluten free: Use gluten-free bread and check stock and sausages are gluten free.

Nutrition Info (per serve)

Calories 422 cal

Kilojoules 1770 kJ

Protein 38 g

Total fat 14 g

Saturated fat 5 g

Carbohydrates 35 g

Sugar 9 g

Dietary fibre 8 g

Sodium 810 mg

Calcium 120 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.