Chicken Casserole With Tomatoes and Lima (Broad) Beans |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 4 |
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We had this for dinner tonight - it was scrumptious. One of the things I like about this dish is that you can cook up a batch and stick it in the freezer for a night when you couldn't be bothered cooking. It's also quite low in fat. Ingredients:
2 teaspoons olive oil |
1 kg skinless chicken thigh, trimmed of fat and cut in half |
1 large brown onion, finely sliced |
2 stalks celery, chopped |
2 teaspoons minced garlic |
200 g button mushrooms, sliced |
2 (400 g) cans diced tomatoes |
1 chicken bouillon cube |
1 cup frozen lima beans, thawed or 1 cup frozen broad bean, thawed and peeled |
1/2 cup pitted black olives (preferably kalamata) (optional) |
1 tablespoon fresh thyme leave |
cracked black pepper |
Directions:
1. Preheat oven to 350°F.
2. Heat oil in pan over medium heat. Add chicken and cook 5 minutes, or until brown. Transfer chicken to casserole dish.
3. Add onion and celery to pan and cook 5 minutes, or until onion is soft.
4. Add mushrooms and garlic and cook 2 minutes, or until mushrooms soften.
5. Add tomatoes and bouillon. Bring to boil, then pour everything into the casserole dish.
6. Cover dish tightly and bake in oven for 35 minutes, or until chicken is tender.
7. Add lima (broad) beans, olives if using, and half the thyme, and cook another 10 minutes or so.
8. Season with pepper and remaining thyme, and serve with pasta or rice.
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