White beans and chicken pot

Name: White beans and chicken pot
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Onions; 2 Garlic cloves; 75 g Bacon; 1 can(s) (850 ml) white beans; 4 Chicken drumsticks; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Sunflower oil; 500 ml Vegetable broth; 1 package (400 g) chunky tomatoes; 7-10 Tbsp Sweet peppers; 1 TABLESPOON Sugar; 2 TABLESPOONS Fruit vinegar; 250 g cherry tomatoes; 5 Stem(s) Marjoram

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Onions
2 Garlic cloves
75 g Bacon
1 can(s) (850 ml) white beans
4 Chicken drumsticks
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Sunflower oil
500 ml Vegetable broth
1 package (400 g) chunky tomatoes
7-10 Tbsp Sweet peppers
1 TABLESPOON Sugar
2 TABLESPOONS Fruit vinegar
250 g cherry tomatoes
5 Stem(s) Marjoram

Directions

1
Peel and chop the onions and garlic. Cut the bacon into cubes. Put beans in a sieve and rinse with cold water. Wash chicken legs, dab dry. Season with salt and pepper
2
Heat the oil in a large pot. Fry chicken legs in it for about 15 minutes on all sides, remove. Leave the bacon in the hot pot until crispy, take it out. Fry onions and garlic briefly. Deglaze with broth and chunky tomatoes, bring to the boil and season to taste with salt, pepper, paprika, sugar and vinegar
3
Add chicken legs, beans and bacon to the pot and simmer for about 30 minutes. Wash and halve the tomatoes and add them about 3 minutes before the end of cooking time. Wash marjoram, shake dry and pluck leaves from the stalks. Arrange the finished stew and sprinkle with marjoram