This flavoursome, low-fat chicken casserole is easy to make and freezes really well, so why not make double and freeze for speedy midweek meals?
Prep:20 mins
Serves 4
2 tbsp sunflower oil400g boneless, skinless chicken thigh, trimmed and cut into chunks1 onion, finely chopped3 carrots, finely chopped3 celery sticks, finely chopped2 thyme sprigs or ½ tsp dried1 bay leaf, fresh or dried600ml vegetable or chicken stock2 x 400g / 14oz cans haricot beans, drainedchopped parsley, to serve
STEP 1Heat the oil in a large pan, add the chicken, then fry until lightly browned. Add the veg, then fry for a few mins more. Stir in the herbs and stock. Bring to the boil. Stir well, reduce the heat, then cover and cook for 40 mins, until the chicken is tender.STEP 2Stir the beans into the pan, then simmer for 5 mins. Stir in the parsley and serve with crusty bread.
