Preparation & Cooking time:
Serves: 

You will need:

Lamb Brand Cannellini Beans 200g

Lamb Brand Dried Rosemary 1 tsp

Lamb Brand Fine Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Chicken Drumsticks 4

Onion 1 large

Celery 3

Marrows 2

Carrots 4

Garlic 4 cloves

Chicken Stock 250ml

Cornflour 2 spoons

White Wine to taste

Lemond Rind 1 tsp

Olive Oil 1 tbsp

Bayleaf

All you have to do:

           Clean chicken thighs from any visible fat and skin.

-          In a large skillet, heat up 2 tbsp of olive oil, put drumsticks in and fry until brown, remove from pan and set       aside

-          Slice the onion very thin and chop the garlic, cook in same pan for about 4 minutes.

-          Add the wine and stir, adding the rest of the vegetables and cook for a further 5 to 7 minutes.

-          Add the stock and return the chicken to the pan.

-          Add the rosemary, Bayleaf, salt and pepper, cover and simmer for about 30-35 minutes.

-          Uncover add the cannellini beans and the corn starch mix with 250ml cold water. Stir into the stew.

-          Cover and cook for a further 15-20 minutes

-          Let sit for a while before serving.