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Chicken and kale stew with butter bean mash
Fruit and vegetables
1
butternut squash
, peeled and cut into 2cm/1in cubes
2
celery
stalks, roughly chopped
1 medium
onion
, finely chopped
4
garlic
cloves, finely chopped
4 sprigs fresh
thyme
, plus extra for garnish
1 handful finely chopped fresh
parsley
, plus extra for garnish
80g/3oz
kale
, roughly chopped
700g/1lb 9oz Maris Piper
potatoes
, peeled and cut into 2cm/1in pieces
Tins, packets and jars
1 tbsp
plain flour
400g tin
green lentils
, drained
800ml/1½ pint chicken stock (made with stock cubes)
2 tsp
mustard
400g tin
butter beans
Cooking ingredients
dash
oil
2 dried
bay leaves
salt and freshly ground
black pepper
olive oil
, to taste
Meat, fish and poultry
4
chicken thighs
, boneless and skinless
Other
splash full-fat milk, if needed to loosen
Back to recipe
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