Gluten Free, Dairy Free, Low GI Chicken and White Bean Stew

                 By Crystal Shelton

2 tbsp sunflower oil

1 lb boneless, skinless chicken thigh, trimmed and cut into chunks

1 onion, finely chopped

3 carrots, finely chopped

3 celery sticks, finely chopped

2 thyme sprigs or ½ tsp dried

1 bay leaf, fresh or dried

2 10 oz cans vegetable or chicken stock

2 14 oz cans haricot beans, drained

Chopped parsley, if desired


  • Heat the oil in a large pan, add the chicken, then fry until lightly browned.
  • Add the vegetables and fry for a few minutes more.
  • Stir in the herbs and stock.
  • Bring to the boil. Stir well, reduce the heat, then cover and cook for 40 mins, until the chicken is tender.
  • Stir the beans into the pan and simmer for 5 mins.
  • Stir in the parsley if desired.