Chicken, Pumpkin & Borlotti Stew (Serves 4)

Prep Time:30 mins plus marinade time, Cook Time: 1 Hr, Total Time: 1 Hr 30 mins

November 30, 2012

Chicken, Pumpkin & Borlotti Stew

This was our first stew of the winter. A gloriously warming, boldly flavoured and slightly sticky stew of Chicken, Pumpkin and Borlotti Beans. The ingredients are loosely based on a Leon recipe I made a few times last year, but I’ve chopped and changed everything around quite a bit from the original here. The kids both love it, and as Jacques’s going through a particularly fussy stage these days I was delighted that he devoured his bowl. Flavoured with plenty of rosemary, red wine vinegar, a little chilli, garlic and honey, what’s not to like?

I used my homegrown borlotti for the first time in the stew and was very happy with the results. Whilst the yield from the plants was more than a little disappointing the small harvest I have will allow for three or four more hearty family meals over the winter. I think I’m going to give them another whirl next year, even for the gorgeous pods alone:

Try to marinade the chicken the night before, or at least a few hours, to boost the wonderful flavours. I served it for the kids with mash as they love their mash, and for us with couscous. The latter being a little hit and miss with the littlies these days and thus unworthy of the rejection risk!.

I’m entering this blog to November’s Lavender and Lovage‘s Herbs on Saturday recipe challenge, this month hosted by Jen at Blue Kitchen Bakes.

The Good Stuff:

Pumpkin or Butternut, Borlotti Beans, Carrots, Tinned Tomatoes,

Great For:

Toddlers, Pre-Schoolers, Big Kids, Grown-Ups, Family Dinners, Week-end Slowies, Autumn or Winter Warmers


If you don’t have any flavoursome pumpkin use butternut squash instea

Special Equipment:

A large casserole or heavy based pan

Chicken, Pumpkin & Borlotti Stew (Serves 4)

Ingredients Prep Time:30 mins plus marinade time, Cook Time: 1 Hr, Total Time: 1 Hr 30 mins

For the Marinade:

2 tablespoons red wine vinegar

1 tablespoon wholegrain mustard

1 tablespoon honey

1 tablespoon olive oil

1 heaped tablespoon chopped fresh rosemary

2 bay leaves

1 fresh red chilli, seeds removed and finely sliced (less for kids or those adverse, if they don’t like a little heat)

3 cloves garlic, finely chopped

a generous pinch of black pepper

4 free range chicken thighs, skin removed

For the Stew:

1 large onion, diced

2 carrots, peeled and sliced

500g flavoursome pumpkin or butternut squash, peeled, seeds removed and cut into chunks

400g can chopped tomatoes

400g can borlotti beans, drained, or 125g of soaked and pre-cooked dried beans

500ml chicken stock

1) Place all the marinade ingredients in a bowl and combine, then thoroughly rub into the chicken thighs. Cover and leave in the fridge to marinate for a few hours or overnight.

2) Once marinated remove the chicken from the bowl and set aside the lovely marinade which you’ll use later. Heat a tablespoon of olive oil in a large casserole or heavy based pan. Fry the chicken until golden on all sides, remove from the pan and set aside.

3) Add the onion to the same pan. Fry for 5 minutes before adding the carrots and pumpkin. Continue to cook for a further 5 minutes before throwing in the rest of the marinade, chicken thighs, chopped tomatoes, borlotti beans and stock.

4) Give everything a good stir and bring to a simmer. Cover and allow to slowly simmer for an hour. Et voila, one big pot of healthy loveliness!. Taste and season to suit and serve.

You might also like:

18 thoughts on “Chicken, Pumpkin & Borlotti Stew (Serves 4)

  1. Andrea Mynard

    This looks lovely Louise, just the thing for colder weather. Keen to try it. Glad to see your squash are still going strong – and the borlotti pods are so beautiful aren’t they. I have varying levels of success with them too, find that they like pretty rubbish soil for more pods and less green growth. But they also like sun, which wasn’t so good here this summer. Agree worth growing for their looks alone though!

    1. Chez Foti

      Thanks Andrea, it certainly is the perfect winter warmer supper. Really looking forward to trying the Borlotti again, and fingers crossed I might have a better harvest this time round. Lovely to have something to tuck into over the winter!

  2. Anneli Faiers (@Delicieux_fr)

    What a great winter warmer! I must say I am super impressed by your kids getting stuck in. I am sad to say my two seem incredibly fussy in comparison and I do struggle getting them to eat new things. My daughter has a thing about not eating foods that are not entirely separated on the plate! I often despair…it seems so unfair to be so into food and have my kids reject most of it. Any words of wisdom? x

    1. Chez Foti

      Ha ha, believe me my kids are really fussy and awkward too, which drives me totally insane at times! I do however find adding sweetness to savoury foods makes them more appealing, like the honey in this stew or fruit in a tagine or mild curry. My daughter is the most unfoody child I’ve met, totally disinterested in almost anything besides brie, camembert, sausages or saucisson! Though she’ll eat nearly anything with a fair degree of blackmail (or reward chart points) these days. Jacques used to eat anything and everything but is getting really difficult now, copying the antics of his big sister I think! So no words of wisdom really, sorry!

  3. Jen @ BlueKitchenBakes

    This looks like a lovely warming winter stew. There seems to be a lot of illness going around at the moment, I know I’ve been suffering a lot. Glad to hear your feeling better though and thanks for entering Herbs on Saturday.

  4. Pingback: 60 seconds with Louisa Foti | Food Blogger Connect

  5. Mark Willis

    It’s funny that your kids will happily eat something that contains strogly-flavoured ingredients such as red wine vinegar, chilli, garlic and rosemary, whilst being suspicious of blander things like couscous! Maybe it’s the texture of the couscous that they dislike?

    1. Louisa

      It is a bit odd isn’t it?! Though funnily enough this was a post from last Autumn and they both can’t get enough couscous now….and thankfully still love strong flavours, even a bit of chilli!.



Your email address will not be published.