← All recipes

🍽️ Chicken and Bean Skillet

515 kcal · 30 min · 4 servings

Ingredients

• 200 g dried kidney beans
• 1 chicken (approx. 1,2 kg)
• 2 onions
• 2 garlic cloves
• salt
• pepper (from the mill)
• 4 tbsp olive oil
• 100 ml dry white wine
• 150 ml poultry stock
• 2 bell peppers (red and green)
• 2 tomatoes
• 100 g corn (frozen)
• 100 g peas (frozen)
• cayenne pepper

Instructions

1. 1. Soak the beans in water overnight to soften them.
2. 2. Wash the chicken and pat it dry with a kitchen towel.
3. 3. Cut the chicken into 8 equal pieces.
4. 4. Peel the onions and the garlic.
5. 5. Finely chop the garlic.
6. 6. Slice the onions into thin rings.
7. 7. Season the chicken pieces with salt and pepper.
8. 8. Heat 2 tablespoons of oil in a large skillet.
9. 9. Fry the chicken pieces brown on all sides.
10. 10. Remove the browned chicken pieces from the pan and set them aside.
11. 11. Add the onion rings and chopped garlic to the remaining oil in the pan.
12. 12. Sauté the vegetables briefly until fragrant.
13. 13. Deglaze the mixture with white wine.
14. 14. Pour in some meat stock.
15. 15. Add the drained beans to the pan.
16. 16. Cover the pan and let the beans simmer on low heat for about 20 minutes.
17. 17. Place the chicken pieces back into the pan.
18. 18. Let everything simmer together for another 30 minutes on low heat until the chicken is cooked through.

Nutrition per serving

• kcal: 515
• Protein: 70 g · Fett/Fat: 15 g · Carbs: 20 g