Easy Chicken Casserole

Ingredients

• 2 tbsp sunflower oil
• 400 g boneless, skinless chicken thigh (Trimmed and cut into chunks)
• 1 onion (Finely chopped)
• 3 carrots (Finely chopped)
• 3 celery sticks (Finely chopped)
• 2 fresh thyme sprigs (Alternatively, use ½ tsp dried thyme)
• 1 bay leaf (Fresh or dried)
• 600 ml vegetable or chicken stock (Use either vegetable stock or chicken stock)
• 800 g haricot beans (Two 400 g cans, drained)
• chopped parsley (To serve; estimated amount 10 g)
• crusty bread (To serve; mentioned in the method but no quantity is specified)

Steps

1. 1

   Heat the sunflower oil in a large pan over medium heat.

2. 2

   Add the chicken thigh pieces and fry until lightly browned.

3. 3

   Add the chopped onion, carrots, and celery, then fry for a few minutes more.

4. 4

   Stir in the thyme and bay leaf.

5. 5

   Pour in the vegetable or chicken stock. Bring the mixture to the boil, then stir well.

6. 6

   Reduce the heat, cover the pan, and cook for 40 minutes, until the chicken is tender.

7. 7

   Stir the drained haricot beans into the pan, then simmer for 5 minutes.

8. 8

   Stir in the chopped parsley and serve with crusty bread.

Notes

The casserole freezes well; the source suggests making a double batch and freezing half for later. The source does not specify freezing or reheating procedures. Nutritional values are estimated per listed ingredient and may differ from the site's stated per-serving nutrition because stock, bean draining weight, and the unspecified bread and parsley quantities vary.

Nutrition per serving

• main
• casserole
• one-pot
• low-fat
• freezable
• healthy
• egg-free
• nut-free