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Butter Bean Chicken Stew for 2

Serves 2

A warming and tasty way to make a pair of chicken thighs go a long way! Adding the kale near the end, gives the dish variety of texture, colour and makes it an all in one meal.


1 pair free range chicken thighs
1 carrot, diced
1 onion finely chopped
1 x 400g tin drained butter beans
1 x 400g chopped tomatoes
100g Green Kurly Kale

Olive Oil
1 clove garlic
1 pinch of dried mixed herbs
1 tea-spoon of mustard


Heat oven to 180C/160C fan/gas 4. Heat the oil in a large flameproof casserole dish. Add the onion & carrots and fry for 5 mins. Add the garlic and mixed herbs, and cook for a further 3 mins.

Stir in the tomatoes, butter beans, mustard and 250ml of water and season well. Bring to the boil, then nestle the chicken thighs into the sauce. Cover with a tight-fitting lid and put in the oven for 35 mins. Remove from oven, and stir the kale into the sauce. Cook for a further 10 minutes

Serve in two bowls with 2 spoons, and 2 glasses of Red!

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Fri 19 - Mon 22 January


Thanks so much for supplying us with such delicious, nutritious food in 2017. I was diagnosed with breast cancer in February this year and have had chemo, surgery and radiotherapy, which I finally finished this morning! During treatment I have had much less energy than usual and so have spent more time at home.

Carmel, EC1

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