Chicken Stew with Zucchini and White Beans for One

4 Chicken Thigh Cutlets, no skin but with bone left in
1 small Onion, sliced
1 clove Garlic, chopped
3/4 cup Chicken stock
2 tsp fresh Rosemary, chopped
1/2 tsp Lemon peel, grated
1 Bay leaf, fresh or dried
1 cup White Beans
1 cup small Zucchini, sliced diagonally
Freshly ground black pepper to taste

In a skillet sprayed with canola spray, brown chicken thighs then remove.
Add onion to skillet and saute for 5 minutes, add garlic and cook until fragrant. Add the chicken stock and bring to the boil. Return chicken to the pan along with the rosemary, bay leaf and lemon rind.
Reduce heat and simmer covered for @ 15 minutes, add zucchini and simmer for another 15 minutes then add the beans and pepper and simmer for 5 minutes. The zucchini should be just cooked, remove the bay leaf and divide mixture into 2 serves.
Serve 1 with steamed rice.

The remaining serve can be frozen for up to 3 months.


Number of Servings: 2

Recipe submitted by SparkPeople user FLOWERDALEJEWEL.