Poached Chicken and Canellini bean Puree


Poached Chicken and Cannellini Bean Puree


  • olive oil
  • spring onions
  • smashed garlic clove
  • thyme
  • Organic Chicken Stock
  • mini chicken fillets
  • cannellini beans
  • 2 mushrooms
  • basil pesto


  • Splash olive oil in a pot and add a packet of chopped spring onions there are usually about 10 stems in a pkt. Fry for about 3 min, then add 2 sticks of chopped celery and continue to fry for a further 3 min until translucent and soft.  
    Crack salt and pepper to taste Now add a smashed garlic clove along with a bunch of thyme and 500ml Woolworths Organic Chicken Stock.  Once this has reached the boil gently drop in 400g – 500g of seasoned mini chicken fillets.  Turn heat off.
  • Remove chicken fillets after 10 mins
  • Add tin of cannellini beans and heat through until soft and warm.  Remove from the heat and stick blend to a smooth puree
  • Pass through a sieve and set aside until ready for assembling of dish
  • Grill 2 mushrooms per person in 180 deg Celcius oven for 15 min.  Spread a little basil pesto over each mushroom and crack salt and pepper to taste.  Place mushrooms in serving dish
  • Add 4 mini fillets of poached chicken on top of mushrooms
  • pour over heated cannellini bean puree and serve with steamed green beans and sprig of thyme
  • Enjoy with a glass of chilled Chardonnay
Course: Dinner, Main Course
Keyword: Chicken

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