Chicken And Bean Stew

• 1 None chicken (about 1.5kg), cut into 6-8 pieces
• 4 tbsp sunflower oil
• 100 g bacon, diced
• 500 g carrots, peeled and sliced
• 2 None onions, peeled and diced
• 2 cloves garlic, peeled and diced
• 500 ml vegetable stock
• 400 g can chopped tomatoes
• None None Pinch of paprika
• 1 tsp sugar
• 2 tbsp cider vinegar
• 2 cans (400g each) haricot beans, drained and rinsed
• 30 g fresh flat-leaf parsley, finely chopped
• None None Sliced baguette, to serve

1. Preheat the oven to 400u0b0F. Heat the oil in a Dutch oven, season the chicken then sear the pieces for 15 mins, turning. Remove from the pan.
2. Add the bacon and fry until crispy. Remove from the pan and drain on paper towels. Add the carrots, onions and garlic to the pan and saute for 2 mins. Add the stock and tomatoes and bring to a boil. Add the paprika, sugar and vinegar and season. Return the chicken and bacon to the pan and add the beans. Braise in the oven for 1 hour.
3. To serve, remove from the oven and sprinkle with the parsley. Serve with sliced baguette.

chicken, sunflower oil, bacon, onions, garlic, tomatoes, paprika, sugar, vinegar, haricot beans, parsley, baguette

Taken from recipes-plus.com/api/v2.0/recipes/19747 (may not work)