Stew of white beans and spiced chicken

Name: stew of white beans and spiced chicken
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Dutch
Ingredients: 500 g winter carrot; 2 medium sized onion; 3 el traditional olive oil; 2 tl dried thyme; 1 toe garlic; 720 g white beans in pot pot of 330 g; 300 g chicken breast

Stew of carrots, onions and white beans. Without potatoes

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C.
Peel the carrot and cut in half widthwise and in quarter lengthwise. Cut the onion into pieces and spread with the carrot over a baking sheet covered with parchment paper.
Sprinkle the onion and carrot with the oil and thyme and season with salt and pepper. Roast in the oven for about 25 minutes.
In the meantime, cut the garlic finely. Rinse the beans in a colander with cold running water and drain.
Cut the chicken into four equal pieces.
Heat the oil in a frying pan and fry the chicken on a high heat until golden brown. Sprinkle with the thyme and season with pepper and salt.
Turn down the heat and cook for another 10 minutes. Heat the rest of the oil in a pan and fry the garlic for 1 min. Warm the beans for 3 minutes.
Stamp the bean-garlic mixture with the puree pestle into a coarse puree.
Scoop the carrot and onion through. Serve with the chicken.