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Chicken and broad bean casserole
Chicken and broad bean casserole
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Winter meals pop with fresh, flavorful broad beans.
Ingredients:
  • 4 (about 800g) chicken thigh cutlets
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 anchovies, finely chopped
  • 250ml white wine
  • 400g can Italian-style diced tomatoes
  • 44.40 gm tomato paste
  • 85g olive
  • 150g broad bean
  • Pasta or steamed rice, to serve
Instructions:
  • Preheat oven to 200°C. Warm oil in a roasting pan over medium heat, then sear chicken for 2 minutes on each side until golden. Place on a plate.
  • Saute onion, garlic, and anchovies in the pan until onion softens and anchovies dissolve, about 5 minutes. Add chicken and wine, bring to a simmer, and cook until wine reduces by half, about 2 minutes. Stir in tomato, tomato paste, and olives. Cover with foil and bake for 30 minutes until chicken is cooked and sauce thickens. Stir in the broad beans and let it heat through for 5 minutes before serving.
  • Divide the mixture evenly onto plates. Enjoy with pasta or rice, if preferred.

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