Chicken, Leek, Mushroom & Butterbean Stew with Chilli Sambal

Chicken, Leek, Mushroom & Butterbean Stew with Chilli Sambal

This hearty, nourishing stew is a midweek dinner winner! It’s packed with flavour, simple to make, and ideal for batch cooking. The combination of chicken thighs, leeks, mushrooms, and butterbeans creates a rich, bone-broth-style dish without the need to cook a whole chicken. Perfect for meal prep, and it freezes well. For an extra twist, add greens, orzo, or crispy croutons. The Chilli Sambal topping brings the perfect heat and depth of flavour—delicious enough for a dinner party too!

Serves: 4

Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins

Ingredients:

• 3 tbsp olive oil

• 4 bone-in, skin-on chicken thighs

• Handful of fresh sage leaves, roughly chopped

• 1 tbsp tomato purée

• 6 garlic cloves, finely diced

• ½ medium onion, thinly sliced

• 1 leek, thinly sliced

• 2 medium carrots, thinly sliced

• 1 parsnip, thinly sliced

• 200g mushrooms, sliced

• 1800ml hot vegetable or chicken stock

• 240g cooked butterbeans

• 4 tbsp Chilli Sambal

• Salt & pepper, to taste

Instructions:

1. Sauté the Veg:
   Heat a large saucepan over medium-high heat and add 3 tbsp olive oil. Once hot, add the onion and leek. Cook for 3 minutes until softened.

2. Caramelise the Vegetables:
   Stir in the carrots, parsnips, mushrooms, and sage. Let them cook undisturbed for about 4 minutes to develop a deeper flavour.

3. Add Depth:
   Mix in the tomato purée and garlic, cooking for another 2 minutes until fragrant.

4. Simmer the Stew:
   Add the chicken thighs and pour in the hot stock. Bring to a boil, then reduce to a gentle simmer. Season with salt and pepper, cover with a lid (leaving a small gap), and cook for 35 minutes until the chicken is tender.

5. Shred the Chicken:
   Remove the chicken thighs and let them cool slightly. Discard the bones and shred the meat before returning it to the pot.

6. Final Touches:
   Stir in the butterbeans, adjust seasoning, and let everything warm through.

7. Serve & Enjoy:
   Ladle into bowls and top each serving with a generous spoonful of Chilli Sambal. Serve hot with crusty bread, crispy croutons, or a side of greens.

Storage & Freezing:

• Keeps in the fridge for 3-4 days in an airtight container.

• Freezes well for up to 3 months—defrost overnight in the fridge before reheating.