Chicken & sausage stew
An easy 20-minute chicken, sausage & borlotti bean stew with tomatoes, broccoli, garlic and a crispy rosemary bread topping. Seriously tasty!
Turn the grill on to high. Put a large shallow casserole pan on a high heat with1 tablespoon of olive oil. Adding it all to the pan as you go, chop the chicken into 6 equal pieces and halve the pancetta and sausages. Cook for 9 minutes, stirring occasionally, or until golden.
Tip the tomatoes into the pan, then add the beans, juice and all, and 1 tablespoon of red wine vinegar. Bring to the boil, then trim and add the broccoli, halving any thicker stalks lengthways. Leave to simmer while you make the topping.
Strip the rosemary into a pestle and mortar and pound with a small pinch of sea salt, then peel and bash in the garlic. Finely grate in the lemon zest, then muddle in half the juice and 2 tablespoons of extra virgin olive oil, and season to perfection. Tear the bread into bite-size chunks and scrunch with the mixture.
Season the stew to perfection, then scatter the herby dressed bread over the top. Carefully transfer to the grill for 5 minutes, or until golden, bubbling and cooked through, then serve with lemon wedges, for squeezing over.