Chicken & butter bean casserole

Name: Chicken & butter bean casserole
Total time: 50 min
Yield: 4 servings
Cuisine: British & European
Ingredients: 800g chicken thighs (bone-in); 1 × 400g tin butter beans; 300g carrots; 150g brown onions; 250g leeks; 1 cube stock cubes; 1 tsp (3g) dried mixed herbs; to serve sliced wholemeal bread

British & European50 mins£1.19 a portionFreezes well

Ingredients

Serves 4

Chicken thighs (bone-in)800g
Butter beans1 × 400g tin
Carrots300g
Brown onions150g
Leeks250g
Stock cubes1 cube
Dried mixed herbsstore cupboard1 tsp (3g)
Sliced wholemeal breadto serve

Plus salt and pepper. About £4.77 for the amounts used.

Method

1
Brown 800g chicken thighs, skin-side down, in a large casserole or deep pan for 6 minutes, then remove.
2
Add 1 chopped onion, 250g sliced leeks and 300g sliced carrots to the pan and cook for 5 minutes.
3
Return the chicken with 1 stock cube dissolved in 500ml boiling water and 1 tsp mixed herbs. Cover and simmer for 30 minutes until the chicken is cooked through.
4
Add 1 drained tin butter beans for the last 5 minutes. Season and serve with bread from the loaf.

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