Chicken Stew

Ingredients

• 1 chicken
• 1 onion (diced)
• 2 carrots (peeled and sliced)
• 2 stalks celery
• 1 garlic clove (diced)
• 100 g cooked chickpeas (jar or can)
• 100 g white beans (canned)
• 100 g kidney beans (canned)
• 250 g Potatoes
• 3 tbsp oil
• Salt
• pepper (ground)

Instructions

1. 1.

   Wash the chicken, pat dry and cut into 4 pieces.

2. 2.

   Peel the potatoes and slice them.

3. 3.

   Wash the celery, trim it and cut into about 5 cm long pieces.

4. 4.

   Rinse the peas and beans in a sieve and drain.

5. 5.

   Brown the onions in hot oil, add the chicken and brown together. Add garlic, beans, peas, carrots, celery and potatoes to the pot and fill with water until everything is covered. Cover and simmer for about 50 minutes. Then remove the chicken and separate the meat from the bones. Cut into small pieces and return to the pot. Cover and finish cooking in a preheated oven at 140°C fan-forced for about 2 hours. Taste before serving.