My grandmother passed down a large dutch oven that I love using for this recipe. For me food is all about memories. When I cook I’m using recipes and tools passed down from women I love. I love even more when my own children join me in the kitchen and I share with them stories of my grandmother and what she cooked and how she cooked it. I love hearing them ask for stories of this amazing woman whom they never had a chance to meet but whose face I see in theirs daily.

 

Ingredients

2 kg of your favorite chicken parts (I used a mix)

2 onions, peeled and sliced

5 cloves of garlic , chopped

½ cup of celery – 1 cm cubes

A few sprigs of thyme or rosemary

2 tbsp flour

2 tbsp tomato puree

650ml chicken stock

1 x 400g tin chopped tomatoes

1 x 400g tin butter beans (or any other beans that you prefer), drained

Salt and ground black pepper

Coupons

Olive oil

 

Instructions

Place a large dutch oven or heavy-lidded pan on a medium heat. Season the chicken thighs with salt and pepper.

Drizzle about 2 tbsp olive oil into the pan.

Add the chicken pieces and cook for about 5 minutes on a medium/high heat or until golden brown.

Remove the chicken from the pan and keep aside.

In the same pot, add 1 more tablespoon of olive oil and add the onions and herbs to the pan and cook for at least 5 minutes.

Add in garlic, fry for a further 30 seconds and stir in the tomato puree.

Add in the flour and cook for 2 minutes.

At this point, you can add the canned tomatoes, stock and season with salt and black pepper.

Simmer the sauce for about 5 minutes.

Add the chicken pieces, celery and beans.

Bring to the boil then turn down to a simmer. Place the lid on and cook on the stove, under low heat for around 1 hour 15 mins.

Alternatively, you can cook this in the oven.

Serve with rice, bread or mashed potatoes.

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Quick tip: This is a great way to use up fresh vegetables that are losing their freshness. Chop up what you have on hand and add it to this pot. You won’t regret it.

Recipe and image courtesy of Maya Kitchenette