Chicken Thigh, Butter Bean and Mushroom Casserole
Chicken Thigh, Butter Bean and Mushroom Casserole



  • Splash of olive oil
  • 4 chopped red onions
  • 1 crushed garlic clove
  • 2 sliced celery stalks
  • 1 red capsicum, sliced
  • 2 sliced leeks
  • 6 large flat mushrooms, chopped
  • 1.75 litres chicken stock
  • 2 tbsp soy sauce
  • 2 chopped carrots
  • 400g tin of chopped tomatoes with herbs
  • 400g tin of butter beans, drained
  • 10 chicken thighs on the bone, skin removed
  • Heat the oil in a casserole dish and cook the onions and garlic until softened. Tip in the celery, capsicum, leeks and mushrooms, stir together and pour in the stock, soy and tomatoes. Bring the mixture to the boil, then simmer for 3 mins. Add the carrots, beans and chicken thighs, and simmer for an hour.
  • Remove the chicken thighs from the casserole and strip the meat from the bones. Return the chicken meat to the pan (discard the bones) and stir well. Season to taste, cook for 4 mins, then serve with rice or polenta.
1 hr 30 mins
4 serving

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