Chicken Stew with mash

A simple hob-top stew (oven comes on Wednesday, yay!) of chicken legs marinated overnight in balsamic vinegar, olive oil, herbes de Provence, garlic, bay leaves and strips of orange peel. Today, it is simmering in stock and leeks after the chicken was well-browned in the pan. Just before serving, I'll tip in a drained can of cannellini beans to warm through and soak up some of the juicy sauce. Will eat with mash and sprouts. To be followed by a fresh orange and Campari jelly with 'fillets' of fresh orange (not a Nigel recipe - culled from one of Aussie Donna Hay's great books) for a light and healthy Sunday evening dinner. PS: really interesting flavours, with the balsamic balanced nicely by the orange peel and herbs. We have left-overs for tomorrow night too. picture credit: with thanks to http://www.spittoonextra.biz/chicken_stew.html