Easy chicken casserole
1h 20m
Ingredients
- 2 tbsp sunflower oil
- 400g boneless, skinless chicken thigh trimmed and cut into chunks
- 1 onion finely chopped
- 3 carrots finely chopped
- 3 celery sticks finely chopped
- 2 thyme sprigs or ½ tsp dried
- 1 bay leaf fresh or dried
- 600ml vegetable or chicken stock
- 2 x 400g / 14oz cans haricot beans drained
- chopped parsley to serve
Instructions
2 steps
- 1
Heat the oil in a large pan, add the chicken, then fry until lightly browned. Add the veg, then fry for a few mins more. Stir in the herbs and stock. Bring to the boil. Stir well, reduce the heat, then cover and cook for 40 mins, until the chicken is tender.
40 min - 2
Stir the beans into the pan, then simmer for 5 mins. Stir in the parsley and serve with crusty bread.
5 min
Progress
0 / 2 steps
Nutrition
Per serving (based on 4 servings)
Calories
348cal
Protein
31.0g
Carbs
20.0g
Fat
13.0g
Fiber
12.0g
Sugar
5.0g
Sodium
1mg
