What's more comforting than a Fall stew? One that's served with lemon chicken and roasted potatoes!
2-3 chicken breasts, depending on size
1 tsp garlic purée
½ white onion, diced
½ cup of butter beans
1 pepper, diced
2 tsp smoked paprika
7oz tomato puree
1.4lb potatoes, parboiled
Olive oil for roasting
Sauté the garlic and onion until they become soft and caramelized, which should take about 5-10 minutes. Then, add the peppers and paprika, and let them cook for an additional 5 minutes. Stir in the mixed herbs, followed by the butter beans and tomato puree, allowing the mixture to simmer.
Meanwhile, roast the potatoes on a lined tray until they become tender.
For the chicken, season it with lemon and paprika, and lightly drizzle it with oil. Place the chicken in the oven and let it cook until done.
Finally, divide the dishes separately and serve them.
