Chicken, Mushroom and Cannellini Bean Casserole
Chicken, Mushroom and Cannellini Bean Casserole



  • Splash of olive oil
  • 4 chopped red onions
  • 1 crushed garlic clove
  • 2 sliced celery stalks
  • 1 sliced red pepper
  • 2 sliced leeks
  • 6 portobello mushrooms, sliced
  • 1.8 litres chicken stock
  • 2 tbsp soy sauce
  • 400g tin of chopped tomatoes
  • 2 chopped carrots
  • 400g tin of cannellini beans, drained
  • 10 chicken thighs, bone intact, skin removed
  • Fry the onions and garlic in the olive oil for a few mins to soften, then add the red pepper, celery, mushrooms and leeks. Stir to combine, then add the tomatoes, stock and soy sauce, and bring to a gentle simmer. Add the cannellini beans, carrots and chicken thighs, and leave everything to simmer for 1 hour.
  • Once the chicken is cooked through, remove the thighs from the casserole and remove the bone (the meat should fall from the bone very easily). Cut the meat into bite-sized pieces and return to the casserole, then season well and serve with crusty bread.
80 mins
6 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box