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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 22 - Mon 25 June


⭐⭐⭐⭐⭐! I will be very happy to recommend The Farm Direct team. Such good value, reliable and consistently great service. We always enjoyed getting fresh fruit, vegetables and good quality meat delivered on a Saturday morning. It really made our weekend and my family loved all the produce we bought. 

Aby, N11

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