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Jamie's batch-it-up chicken, pork and bean stew recipe

Jamie's batch-it-up chicken, pork and bean stew recipe

1 rating

In partnership with Jamie Oliver

Jamie says: "Ideal for a freezer stash, this one-pan stew will set you up for the busy festive season. We’re using a combo of chicken thighs and pork mince for extra flavour, while smoked tomato paste adds depth." See method

  • Serves 8
  • Takes 1 hr 10 mins
  • 305 calories / serving
  • Freezable
  • Healthy
  • Gluten-free
  • Dairy-free

Ingredients

  • 8 free-range chicken thighs, skin-on, bone-in
  • olive oil
  • 250g higher-welfare 5% pork mince
  • 2 onions
  • 30g pack fresh flat-leaf parsley
  • 1 lemon
  • 90g jar of smoked tomato paste
  • 2 x 400g tins of butter beans
  • 2 x 400g tins of quality plum tomatoes
2 of your 5-a-day and high in protein, which supports the maintenance of normal bones

Each serving contains

  • Energy

    1280kj
    305kcal
    15%
  • Fat

    14g 20%
  • Saturates

    4g 19%
  • Sugars

    7g 8%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 19g Protein 26.7g Fibre 5.3g

Method

Jamie Oliver 155x255

  1. Preheat the oven to gas 5, 190°C, fan 170°C. Place a large ovenproof casserole pan on a medium heat. Season the chicken thighs with sea salt and black pepper and rub with 1 tbsp of olive oil. Place in the hot casserole pan, skin-side down, and cook for 8 mins, turning regularly, until golden and the fat has rendered. Remove to a plate.
  2. Add the pork mince to the same pan, breaking it up with a spoon. Peel, finely slice and add the onions. Cook for 10 mins, or until the onions are softened, stirring regularly.
  3. Slice and add the parsley stalks and half the leaves, reserving the remaining leaves. Grate in the zest of the lemon and tip in the jar of tomato paste, swirling the jar out with a little water, then mix well.
  4. Go in with the butter beans, juice and all, and both tins of tomatoes, breaking them up with your spoon. Swirl a little water around each tin and pour into the pan; season with salt and pepper and stir well. Return the chicken to the pan, skin-side up, along with any juices from the plate.
  5. Transfer to the oven for 40 mins, or until the chicken is tender and falling off the bone and the sauce is glossy and thick.
  6. Once removed from the oven, roughly chop the remaining parsley leaves; sprinkle over the top, and serve with lemon wedges for squeezing over. Delicious with rice or flatbreads and a green salad.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Jamie Oliver recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

JO 5 Ingredients MediterraneanCredit: Simply Jamie by Jamie Oliver is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2024 Simply Jamie). Recipe photography: © David Loftus, 2024.




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