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Chicken and Fennel with Butter Beans

Preparation Time
25 minutes

Cooking Time
1 hour 30 minutes


Allergy Information
Gluten Free, Wheat Free


  • 8 chicken thighs skinned with or without bone
  • 3 onions, chopped
  • 3 garlic cloves, chopped
  • 2/3 sticks celery, sliced
  • 1 jar red peppers (skinned and seeded) I use Fragata Peppers Pimiento Piquillo
  • 300ml chicken stock
  • 2 tbsp. pimento (hot, medium or mild)
  • 2 x 400g cans butter beans
  • 1 x 400g tin of chopped tomatoes
  • 1 tbsp. fennel seeds
  • ½ chorizo, peeled and sliced
  • 1 tbsp. Lucy Bee Coconut Oil
  • Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns ground, to season
  • Parsley, chopped, to serve


  1. Preheat the oven to 180C, 350F, gas mark 4.
  2. In a heavy based pan, sauté the onions in Lucy Bee Coconut Oil until soft (not burnt), then add the garlic and sauté for about 2 minutes .
  3. Add the celery and continue to cook for a further 3 minutes (I often turn the heat down and cover with a lid at this point, the onions, garlic and celery soften without burning).
  4. Add the chorizo and sauté for about 5 minutes.
  5. Add the chicken and pimento and mix in with the onions, garlic, chorizo and celery - everything should be looking red now!
  6. Stir in the fennel seeds and red peppers and add the tomatoes, chicken stock and beans. Season with Lucy Bee Himalayan Salt and black pepper.
  7. Bring to the boil, cover and place in a pre heated oven for 1 ½ hours.
  8. Before serving stir in a generous amount of chopped parsley.

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