Name: Chicken and butter bean casserole
Prep time: 75 min
Total time: 75 min
Yield: 4 servings
Cuisine: Chicken
Ingredients: 2 onions finely sliced; 3 garlic cloves, crushed; 2 celery stalks finely sliced; 3 fresh thyme sprigs; 2 bacon back rashers, chopped; salt and freshly ground black pepper; 8 chicken skinned pieces; 3/4 cup wine dry white; 2 cup stock chicken; 2 carrots peeled and roughly chopped; 1 butter beans tinned, drained; 100 g mushrooms quartered; 10 g fresh parsley roughly chopped; olive oil

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Ingredients (14)

2	onions — finely sliced
3	garlic — cloves, crushed
2	celery stalks — finely sliced
3	fresh thyme — sprigs
2	bacon — back rashers, chopped
	salt and freshly ground black pepper
8	chicken — skinned pieces
3/4 cup	wine — dry white
2 cup	stock — chicken
2	carrots — peeled and roughly chopped
1	butter beans — tinned, drained
100 g	mushrooms — quartered
10 g	fresh parsley — roughly chopped
	olive oil

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Method:

Heat a little olive oil in a heavy based casserole pot and fry onions, garlic, celery, thyme and bacon until soft and slightly golden. Season chicken pieces with salt and freshly ground pepper, add to pot and brown well. Add wine and deglaze the pan, scraping any bits from the bottom of the pan. Pour in stock and bring to the boil.

Lower heat, add carrots and beans and simmer gently for about 45 minutes or until chicken is cooked and tender. Heat a separate pan with a little olive oil and sauté mushrooms over a high heat until softened and any liquid released has evaporated. Season with salt and pepper and add to the casserole. Remove casserole from heat, check seasoning and garnish with freshly chopped parsley.

Serve with steamed brown basmati rice.