Bart's Recipes
Start by preparing the ingredients. Cut the organic chicken thigh fillet into equal pieces. Then clean the fresh green beans by trimming the ends and cut them in half. Peel the small onion and garlic clove, and mince both as finely as possible.
Heat the mild coconut oil in a large braising pan or stewing pot on medium-high heat. Add the chicken pieces and brown them on all sides. Add the minced onion and garlic and sauté for a few minutes until the onion turns translucent. Sprinkle the pinch of turmeric and black pepper over the meat and stir everything well.
Add the cleaned green beans to the chicken mixture in the pan. Add a splash of water to create steam. Reduce the heat, cover the pan, and let everything simmer gently for fifteen to twenty minutes until the beans and chicken are completely cooked through.
Remove the pan from the heat once the cooking time has passed. Season the dish by sprinkling Celtic sea salt over it and mix everything together once more. Divide the hot chicken stew with green beans directly into the bowls.
