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Honey Mustard Butterbean and Chicken Stew

  • Writer: Ruth Carlisle
    Ruth Carlisle
  • Nov 20, 2021
  • 2 min read

Updated: Jun 8


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A WARMING AUTUMN DINNER

Can you believe we are over half way through November already! I don't know about you but I am definitely feeling the winter/autumn vibes now! For those who don't know me personally, I am 100% a summer girl and I was in denial about the changing seasons for a fair while!


This sort of weather, definitely calls for warming, hearty food, that is delicious and is satisfying on a cold winter day. This honey mustard butterbean and chicken stew only takes 30 minutes to make and is freezer friendly (so you can make a big batch of it as well!). My husband and I have made this a few times now, and we double the recipe below, to make sure we have plenty leftovers for the freezer. It is perfect after a busy day, knowing you have a nutritious and delicious meal already made for you!


If you try this recipe and love it, do tag me in your Instagram posts @the_happy_oat , as I would love to see them!



Serves: 4. Cooking Time: 30 minutes


INGREDIENTS

  • 2 tbsp vegetable oil

  • 1 onion (diced)

  • 3 cloves garlic (crushed)

  • 350ml chicken stock (use a chicken stock cube)

  • 1 tbsp clear honey

  • 1 tbsp wholegrain grain mustard

  • 200g carrots (sliced into circles)

  • 300g new potatoes (sliced in half)

  • 4 chicken breast fillets (diced)

  • 1 400g tin butterbeans

  • 200g frozen sweetcorn

  • 1 level tbsp cornflour

METHOD

  1. Start by preparing your vegetables and chicken. Ensure you have a large pot and a frying pan for this meal.

  2. Heat the oil (1tbsp) in your large pot and add in the onion and garlic to cook over a medium heat for 3-4 minutes (or until soft).

  3. Next add in your chicken stock, carrots, potatoes, honey and mustard into the pot and cover with a lid. Allow to simmer for 10 minutes.

  4. While the stock is simmering, heat 1 tbsp oil in a frying pan and set on a medium-high heat. Cook your chicken in this pan to allow some of the chicken to brown. Once done so, transfer the chicken into the stock/vegetable pot and allow to continue simmering for 10 minutes.

  5. Next add in sweetcorn and butterbeans into the pot and stir all together

  6. To thicken the stew, place cornflour into a bowl and mix with 2 tbsp of cold water. Gently pour into the simmering pot and mix until the stew begins to thicken.

  7. Finally ensure potatoes and chicken are cooked through and serve piping hot! Enjoy!


Happy Cooking!

Ruth xxx

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