Chicken and bean casserole

  • 25 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print


Chicken and bean casserole
  • 6 chicken thigh fillets, trimmed, cut into 4 cm pieces
  • cooking oil spray
  • 1 large brown onion, finely chopped
  • 2 celery sticks, thickly sliced
  • 2 cloves garlic, crushed
  • 400 gram can diced tomatoes
  • 2 cup chicken stock
  • 1/3 cup tomato paste
  • 1 cup frozen broad beans, thawed, peeled
  • 100 gram green beans, topped, halved diagonally
  • 1/2 cup chopped flat-leaf parsley, to serve
  • lemon wedges, to serve


Chicken and bean casserole
  • 1
    Preheat oven to 180°C/160°C fan forced. Spray chicken with oil. Heat a 2-litre (8-cup) flameproof casserole dish over moderate heat. Cook and stir chicken, in batches, for 2 minutes or until seared. Transfer to a heatproof plate.
  • 2
    Add onion and celery to dish. Cook and stir for 4-5 minutes or until onion softens. Add garlic; cook and stir for 30 seconds.
  • 3
    Stir in tomato, stock and paste. Bring to the boil. Return chicken to dish; stir to combine. Bake, covered, for 15 minutes.
  • 4
    Add beans; cover and bake for 10 minutes more. Season with salt and pepper. Serve chicken sprinkled with parsley. Serve with lemon wedges.


Budget tip: Use peas instead of broad beans; cooking time will vary. Serve with cooked rice if desired.