Yellow bean stew with chicken drumsticks

Ingredients

For the beans

• 1 kg yellow wax beans
• 2 tablespoons olive oil
• 1 medium onion (150 g)
• 1 bell pepper (150 g)
• 1 carrot (100 g)
• 480 ml water
• 200 ml tomato juice
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 garlic clove
• 1 tablespoon starch
• 30 ml cold water
• 15 g fresh dill

For the drumsticks

• 8 chicken drumsticks
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/2 teaspoon hot paprika
• 1 teaspoon dried rosemary
• 2 garlic cloves
• 1 Alufix roasting bag
• 1 bag clip

Preparation

1. Trim the ends off the beans and break them into pieces. Finely chop the onion and pepper, then grate the carrot. 2. Heat 2 tablespoons of olive oil in a saucepan and sauté the onion, pepper and carrot for 8 minutes, until softened. 3. Pour in 480 ml of water, add the beans and simmer for 25 minutes, until tender. 4. Add the tomato juice, 1 teaspoon of salt, 1/2 teaspoon of pepper and the crushed garlic clove. Simmer for 5 minutes. 5. Mix the starch with 30 ml of cold water, pour it into the saucepan and simmer for another 3 minutes, until the sauce starts to thicken. Add the chopped dill. 6. Preheat the oven to 200°C for 10 minutes. Meanwhile, pat the drumsticks dry with paper towels and rub them with 1 tablespoon of olive oil. Season with 1 teaspoon of salt, 1/2 teaspoon of pepper, the hot paprika, rosemary and the 2 crushed garlic cloves. Put them in a roasting bag, seal it with the clip and prick the top in a few places. 7. Place the bag in a baking tray and roast the drumsticks for 45 minutes at 200°C, until cooked through. 8. Cut open the top of the bag and leave the drumsticks in the oven for another 15 minutes, until browned.