Chicken and white bean casserole

Serves 6

6 skinless chicken thighs
1 Tbsp oil
1 medium carrot, diced
1 large onion, diced
1 stick celery, diced
4 cloves garlic, crushed
2 tsp Worcester sauce
1 can crushed tomatoes
1 cup water
1 tsp brown sugar
1 can butter, haricot or cannellini beans, drained and rinsed

In a large casserole dish gently brown the chicken thighs with the oil. When browned remove from the casserole dish and set aside Gently sauté the onion, carrot and celery in the casserole dish until softened and lightly browned. Add the garlic and mix through, do not allow garlic to brown. Add remaining ingredients to casserole dish and bring to the boil. Reduce the heat and put
the chicken back in 5. Cover with a lid and gently simmer for approximately 45 minutes

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