Chicken, Mushroom and Cannellini Bean Casserole

Charmaine Lu -
  • 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