Name: Chicken and bean casserole
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

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.