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Chicken and butter bean casserole

Recipe from: 03 June 2015
recipes, chicken, pulses

Ingredients 14
Servings 4
Time 01:15


  • olive oil
  • 2
    onions, finely sliced
  • 3
    cloves of garlic, crushed
  • 2
    sticks celery, finely sliced
  • 3
    sprigs thyme
  • 2
    rashers back bacon, chopped
  • salt and freshly ground pepper
  • 8
    skinless chicken pieces
  • 3/4
    dry white wine
  • 2
    chicken stock
  • 2
    carrots, peeled and roughly chopped
  • 1
    can butter beans
  • 100
    mushrooms, quartered
  • 10
    fresh parsley, roughly chopped



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.

Recipe reprinted with permission of Source Food.
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