The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Veduja and butterbean stew with crispy chicken thighs.
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Ready in 20
High protein
1/3 daily fibre
4 of 5 a day
New
Serving size
Ingredients
- 460g cannellini beans (cannellini beans, water, salt)
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 600g British Free Range chicken thighs
- 80g vegan 'nduja (Red peppers (26%), Rapeseed Oil, coconut oil, haricot beans, chilli peppers (14%), paprika, red wine vinegar, sunflower oil, salt, extra virgin olive oil, lemon juice, black pepper, acidity regulator: citric acid)
- 1 carrot
- 80g sliced kale
- 1 handful of fresh flat-leaf parsley
- 5 garlic clove
- 1 onion
- 400g passata (tomatoes, salt, citric acid)
- 2 tbsp red wine vinegar
- 240g Tenderstem broccoli
Nutritional Information
Calories: 590
Protein: 45g
Carbs: 32g
Fat: 30g
Veduja and butterbean stew with crispy chicken thighs.
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Cooking Instructions
Before you start
- Pull out a large frying pan and large sauce pan
- Boil the kettle
Prep the veg
- Cut the carrots into half moons
- Thinly slice the onion and garlic.
- Trim the tenderstem
- Finely chop the parsley
- Drain and rinse the beans
Get the stew on
- Heat the pan over a medium high heat with 2 tbsp
- Once hot add the onions, garlic, carrots and ve deu'ja and cook for 3-4 mins until soft
- Add the red wine vinegar, stock, beans, passata and 200ml water
- Place the thighs into the stew and simmer for 10-12 mins until the chicken is cooked and the sauce has reduced
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
Cook the tenderstem
- Bring a medium saucepan filled with salted water to a boil
- Add the broccoli and boil for 3-4 mins, until cooked, then drain
Finishing off
- Stir the kale into the stew and cook for 2-3 mins until soft
- Stir in half of the parsley
Plate up
- Serve the stew into bowls with a side of tenderstem
- Garnish with the remaining parsley
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