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🍽️ Chicken with Tomato-Bean Stew and Fresh Parsley Dip

380 kcal · 30 min · 4 servings

Chicken with Tomato-Bean Stew and Fresh Parsley Dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the chicken fillets under cold water and pat them dry with kitchen paper.
  2. 2. Lightly salt the chicken and set it aside.
  3. 3. Peel the onions and cut them into small cubes.
  4. 4. Wash the peppers, remove the stem and seeds, and cut them into cubes as well.
  5. 5. Peel the carrots, halve them lengthwise, and slice them thinly.
  6. 6. Peel the garlic, halve it lengthwise, and finely chop one half.
  7. 7. Put the beans in a sieve and let them drain well.
  8. 8. Heat 1 tablespoon of oil in a cooking pot over medium heat.
  9. 9. Fry the onions, peppers, carrots, and chopped garlic for about 3 minutes.
  10. 10. Add the white beans, tomatoes, and approx. 200 ml of water to the pot.
  11. 11. Let the mixture simmer gently for about 10 minutes.
  12. 12. Heat 2 tablespoons of oil in a frying pan over high heat.
  13. 13. Fry the chicken fillets on all sides for about 4 minutes until golden brown.
  14. 14. Reduce the heat, pepper the fillets, and let them rest covered in the pan for about 5 minutes.
  15. 15. Wash the parsley, shake it dry, and remove the coarse stems.
  16. 16. Put the parsley into a tall container.
  17. 17. Crush the Parmesan roughly with your hands and add it to the container as well.
  18. 18. Add the remaining garlic clove, olive oil, salt, and pepper.
  19. 19. Blend everything into a smooth pesto.
  20. 20. Season the tomato-bean sauce with salt, pepper, and sugar to taste.
  21. 21. Plate the sauce.
  22. 22. Serve it together with the chicken fillets.
  23. 23. Garnish the dish with the parsley pesto.

Nutrition per serving