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5 Add the prepared vegetables and potatoes to the pan with the diced chicken and fry (sauté) briefly. Add the drained haricot beans and the stock. Bring the stew to the boil again. Cut the cabanossi (pepperoni) into chunks and add to the stew. Cover and cook over medium heat for about 30 minutes.

6 Season the stew with salt and pepper. Sprinkle with thyme before serving.

TIP» You can prepare the stew in advance and freeze it.

2 tablespoons olive oil 1 litre/1³/₄ pints (4¹/₂ cups) vegetable or chicken stock 200 g/7 oz cabanossi (pepperoni) salt, pepper 2 tablespoons chopped thyme

Per serving:

P: 24 g, F: 11 g, C: 19 g, kJ: 1136, kcal: 271, CU: 1.5