© J Sainsbury plc 2020
Chicken & butterbean casserole
Nothing beats a warming casserole in these Autumn months. This chicken and butter bean dish provides 2 of your 5 a day too!
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Ready in 50 minutes
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Cooking time 35 minutes
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Prep time 15 minutes
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Serves 4
Two of your 5 a day
Ingredients
- 1/2 tbsp flour
- 4 chicken thighs
- 1 tsp oil or spray of Frylight
- 2 carrots, peeled, sliced into large pieces
- 15 baby shallots, peeled
- 1 cloves garlic, crushed
- 1 leek, trimmed, cleaned, sliced into rounds
- 3 sprigs thyme, leaves picked
- 1 bay leaf
- 50 ml white wine
- 3-4 splashes Worcestershire sauce
- 250ml/300ml low / no salt chicken stock
- 1 carton butter beans
- 200g tender stem broccoli - to serve with
- 10g - parsley, chopped to serve
- 10g tarragon, chopped to serve
Method
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1
Coat the chicken with flour. Then add the oil to a large non-stick pan, over a medium heat
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2
Add the chicken to the pan, turning until it is sealed and starting to brown. Remove from the pan and set aside
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3
Reduce the heat, add a touch more oil, if needed, and add the shallots, garlic, leeks, carrots and herbs, and cook gently for 5-6 mins, until softened
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4
Return the chicken to the pan, increase the heat slightly
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5
Add the white wine, and Worcestershire sauce and allow to bubble away and reduce for a few mins, before adding the stock
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6
Reduce the heat, cover and cook for 20 mins, before adding the beans
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7
In another pan gently steam the broccoli for around 3-5 mins until al dente
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8
Cook for a further 5 mins, then check if the chicken is cooked by seeing if the juices run clear when pierced with a knife
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9
Scatter over the herbs, and serve up with the broccoli.
