Lemon Chicken Stew - cooking recipe

Ingredients

3 tablespoons olive oil
4 chicken drumsticks
4 chicken thighs
1 medium onion, peeled and diced
3 carrots, peeled and diced
2 sticks celery, diced to same size as the onion
2 garlic cloves, peeled and crushed
1 (398 ml) can chopped tomatoes
1 (398 ml) can chicken stock
1 red fresh chili pepper, left whole
2 bay leaves
1 (398 ml) can cannellini beans, drained through a sieve and then rinsed
1 (20 g) package fresh flat-leaf parsley, and
fresh coriander, leaves roughly chopped
1 lemon, juice and zest of
salt
black pepper

Preparation

In a large enamel casserole dish with a tight-fitting lid, warm oil on medium heat and gently brown chicken pieces on all sides, skin side first. When they are a rich golden colour, remove and set aside.
Add onion, carrots, and celery and fry in oil until just beginning to soften. Add garlic and stir for a further minute, then return chicken pieces to casserole.
Pour in tomatoes and stock and bring to a boil. Pop whole chili and bay leaves into casserole and, using a spoon, push them under the surface of the liquid. Season with salt and pepper.
Cover and reduce heat to low and simmer for 20 minutes. Stir in cannellini beans, replace lid and cook for a further 20 minutes.
When cooking time is up, stir in chopped parsley and coriander, lemon zest and lemon juice. Serve immediately in warmed flat bowls.