Chicken and Borlotti Beans Casserole
- 400 g Chicken
- 1 Onion
- 3 Carrots
- 3 Celery
- 600 ml Vegetable Stock
- 2 Cans Borlotti
- Heat the 2tbsp the oil in a large pan, add the chicken, then fry until lightly browned.
- Add the vegetables, 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 minutes until the chicken is tender.
- Stir the beans into the pan, then simmer for 5 minutes. Stir in the parsley and serve with crusty bread.
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