Chicken Casserole with Cannellini Beans

A variation on a basic chasseur theme

Serves 4
Cook time: 1 hour + 30 mins

Ingredients:

• 25g butter
• 1 tsp olive oil
• 4 chicken legs or Marylands
• 1 onion, chopped
• 3 garlic cloves, peeled and crushed
• 1 can cannellini / flageolet beans
• 225 ml red wine
• 2 tbsp tomato purée
• Sprigs fresh thyme
• Chopped fresh parsley
• 500 ml chicken stock
• Salt & pepper
• Optional extras: celery salt, button mushrooms, other veg of your choice… etc

Method:

1. Heat half the butter and olive oil in a large lidded casserole.
2. Season the chicken legs and fry for about 5 mins on each side until golden brown. Remove and set aside.
3. Melt the remaining butter and cook onion about 5 mins until soft. Add the crushed garlic, tomato purée, stock and red wine and allow to bubble for about 5 mins then add the thyme & parsley.
4. Put the chicken legs back into the pan, cover and simmer on low heat for about an hour until the chicken is very tender.
5. Remove the chicken legs from the pa, keep warm and then rapidly boil down the sauce for 10 mins or so until it is syrupy and the flavour has concentrated.
6. Put the chicken back into the pan and serve.