Name: Tomato and chicken casserole with broad beans
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 4 chicken thighs; 4 chicken breast fillets halved; salt and freshly ground black pepper; 2 onion chopped; 4 garlic cloves, crushed; 20 g fresh oregano chopped; 1 kg tomatoes peeled and quartered; 280 g broad beans fresh; 1 cup wine white; 1 cup stock chicken; 2 bay leaves

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Ingredients (11)

4	chicken — thighs
4	chicken breast fillets — halved
	salt and freshly ground black pepper
2	onion — chopped
4	garlic — cloves, crushed
20 g	fresh oregano — chopped
1 kg	tomatoes — peeled and quartered
280 g	broad beans — fresh
1 cup	wine — white
1 cup	stock — chicken
2	bay leaves

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Method:

Simmer the broad beans in boiling salted water until bright green and tender.

Heat the oil in a heavy-based pot over medium-high heat, season the chicken and brown well on all sides.

Remove the chicken from pot, turn down the heat and sweat the onions and garlic in the remaining oil. Add the origanum and cook for a minute or two.

Return chicken to the pot, add the tomatoes, wine, stock and bay leaves, season well and simmer for 30 minutes.

Add the broad beans, warm through and serve.

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