1tbsp olive oil
1 onion, halved and finely sliced
2 carrots, peeled and thickly sliced
2 celery sticks, thickly sliced
515g pack chicken thigh fillets, without skin
1tbsp plain flour
500g new potatoes, quartered
Leaves from 2 rosemary and 2 thyme sprigs
600ml stock, made from a stock cube
2tbsp cornflour
410g can Asda Butter Beans, drained
Crusty wholegrain or seeded bread, to serve
HOW TO MAKE:
Preheat the oven to 180C/160C Fan/ Gas 3. Heat the oil in a large ovenproof pan and cook the onion until soft. Add the carrots and celery and stir so they are all coated in oil. Cook for 4-5 minutes.
Toss the chicken in the flour, add to the pan and cook until lightly browned. Then add the potatoes, rosemary, thyme and stock. Heat until simmering, cover and cook in the oven for 45 minutes.
Mix the cornflour with 4tbsp water to make a paste. Stir into the casserole and then add the beans and cook for another 10 minutes. Serve with big hunks of bread.
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