Chicken and Borlotti Beans Casserole

Servings 4 people


  • 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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