Prep 15 mins • Cook 1 hour • Serves 4 to 6.
Chicken & Broad Bean Casserole
Prep 15 mins • Cook 1 hour • Serves 4 to 6
• 1 tbsp olive oil • 8 chicken lovely legs • 1/3 cup season plain flour • 1 large onion, sliced • 3 stalks celery, trimmed, 2-cm thick slices • 200 g swiss brown mushrooms, halved • 2 garlic cloves, crushed • 2 cans (400 g) cherry tomatoes • 1 chicken stock cube, crumbled • 1 tbsp thyme leaves, plus extra to serve • 1 cup frozen broad beans, peeled • Cooked fettucine, to serve
1 Preheat oven to moderate, 180 C.
2 In a large, flameproof casserole dish, heat oil on high. Dust chicken in flour. Brown 4 to 5 mins. Transfer to a plate.
3 Using same dish, reduce heat to medium. Saute onion and celery 4 to 5 mins, until tender. Add mushrooms and garlic and cook 2 to 3 mins, until mushrooms are tender.
4 Return chicken to dish with tomato, stock cube and thyme. Bring to boil. Bake, covered, 40 mins until chicken easily falls off bone.
5 Add broad beans to dish. Bake further 5 mins, until tender. Season to taste. Serve casserole on a bed of fettucine, sprinkled with extra thyme.
TIP: Lovely legs can be replaced with a segmented chicken. You can use stock powder or paste in place of a stock cube.
