Glorious Chicken and Bean Casserole
There's something about a chicken stew that does wonders for the soul. The weather is truly miserable and I'm working long hours at work so my spirits were in need of a lift... and this recipe provided exactly that.
This is no ordinary casserole: there's mustard to add a punch of flavour to the sauce and there's Italian borlotti beans to give a slightly sweet taste and a smooth creamy texture. I like to eat this in a big bowl with crusty bread for dipping but it works just as well with rice or baked potatoes. In terms of mustard, I used a mix of English and wholegrain because that's what I had in the fridge but use whatever you like!
Glorious Chicken and Bean Casserole
Serves 4
oil
4 chicken breasts, chopped into chunks and seasoned
2 onions, chopped
3 celery sticks, finely chopped
3 carrots, chopped
2 tsp mustard
500ml chicken or veg stock
240g (drained weight) borlotti beans
200g baby spinach
Heat around 2 tsp of oil in a casserole pot over a medium-high heat. Add the chicken and cook for around 5 minutes or until browned all over. Transfer to a plate.
Add a little more oil to the pan if it needs it and then fry the chopped onion, reducing the heat to medium-low. Season with salt and pepper, stir and then cover, allowing to soften for 5 minutes. Add the celery and carrot to the pan, turn the heat back up to medium-high and stir fry until starting to soften.
Return the chicken to the pan and add the mustard and stock. Bring to the boil then reduce the heat to low. Cover and simmer for 20 minutes.
Add the beans and simmer for a further 8-10 minutes. Stir in the spinach until just wilted and then season to taste. Serve either on its own with bread for dunking or alongside baked potatoes.
This is no ordinary casserole: there's mustard to add a punch of flavour to the sauce and there's Italian borlotti beans to give a slightly sweet taste and a smooth creamy texture. I like to eat this in a big bowl with crusty bread for dipping but it works just as well with rice or baked potatoes. In terms of mustard, I used a mix of English and wholegrain because that's what I had in the fridge but use whatever you like!
Glorious Chicken and Bean Casserole
Serves 4
oil
4 chicken breasts, chopped into chunks and seasoned
2 onions, chopped
3 celery sticks, finely chopped
3 carrots, chopped
2 tsp mustard
500ml chicken or veg stock
240g (drained weight) borlotti beans
200g baby spinach
Heat around 2 tsp of oil in a casserole pot over a medium-high heat. Add the chicken and cook for around 5 minutes or until browned all over. Transfer to a plate.
Add a little more oil to the pan if it needs it and then fry the chopped onion, reducing the heat to medium-low. Season with salt and pepper, stir and then cover, allowing to soften for 5 minutes. Add the celery and carrot to the pan, turn the heat back up to medium-high and stir fry until starting to soften.
Return the chicken to the pan and add the mustard and stock. Bring to the boil then reduce the heat to low. Cover and simmer for 20 minutes.
Add the beans and simmer for a further 8-10 minutes. Stir in the spinach until just wilted and then season to taste. Serve either on its own with bread for dunking or alongside baked potatoes.
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