Save to your scrapbook
Chicken and bean casserole
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Total time: Ready in 45 minutes
1 tsp olive oil
6 essential Waitrose British Chicken Thigh Fillets
2–3 cloves garlic, finely sliced
400g pack Waitrose Trimmed Leeks, thinly sliced
400g can Epicure Organic Haricot Beans, drained and rinsed
3 –4 sprigs fresh thyme
1 fresh bay leaf
150ml dry white wine or chicken stock
1. Heat the oil in a non-stick sauté pan and cook the chicken thighs over a high heat until browned on all sides. Drain on kitchen paper and keep warm.
2. Add the garlic and leeks to the pan and cook over a low heat for 3–4 minutes until softened but not browned. Add the beans, thyme, bay leaf and wine or stock and simmer for a further 4 minutes.
3. Arrange the chicken thighs on top of the beans, cover the pan and cook over a low heat for 15–20 minutes until the chicken is cooked through.
Typical values per serving: