Chicken and bean casserole
You need
- 4 chicken thighs from the freezer, defrosted in the fridge overnight
- 1 onion
- 2 carrots
- 2 cloves garlic
- 1 teaspoon dried mixed herbs
- 1 tin chopped tomatoes (400 g)
- 1 tin cannellini beans (400 g), drained
- 1 slice wholemeal bread
Method
- Heat the oven to 180°C (160°C fan). In a pot that can go in the oven, brown the chicken skin side down in 1 tablespoon of oil for 5 minutes. Lift it out.
- In the same pot, soften the chopped onion and carrot chunks for 5 minutes. Add the chopped garlic and herbs for 1 minute.
- Add the tomatoes, the beans, half a tin of water and a quarter teaspoon of salt. Bring to a simmer and sit the chicken on top, skin side up.
- Put the lid on and cook in the oven for 35 minutes. The chicken is done when the juices run clear with no pink at the thickest part.
- Serve 2 thighs with half the beans and sauce, and bread to mop up. Cool the rest and put it in the fridge.
Remember this: Brown first, then 35 minutes covered.
Lunch tomorrow
Take the chicken off the bone and reheat with the beans until steaming.
Other swaps
Gluten-free: gluten-free bread.
Contains
Cereals containing gluten (wheat). Bread can contain soya or milk. Always check the labels on what you buy.
Nutrition per portion
| Energy | Protein | Fibre | Saturated fat | Salt |
|---|---|---|---|---|
| 697 kcal | 49 g | 18 g | 7.4 g | 1.6 g |
Not cooked yet. After three cooks it counts as learned and the method steps back.