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    Chicken and bean casserole

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    Chicken and bean casserole

    Total time:        Ready in 45 minutes

    Serves: 3


    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.

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