CHICKEN AND BEAN CASSEROLE
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a large saucepan and cook the chicken until brown all over.
- Remove with a slotted spoon and place in a casserole with the potatoes.
- Add the onion and carrots to the pan and saute for 5 minutes, then add the tomatoes and mushrooms and Cook for a further 2 minutes.
- Blend together the tomato puree and corn flour and add to the vegetables.
- Blend in the stock and bring to the boil, stirring, then add the sherry, haricot beans and salt and pepper to taste.
- Pour over the chicken and potatoes, cover and cook in a preheated moderate oven for 1 hour or until the chicken and potatoes are tender.
- Add a little more stock or water if the casserole is becoming too dry.
- Serve garnished with parsley.
INGREDIENTS
- 4 tablespoons vegetable oil
- 8 chicken pieces, skinned
- 750 grams small new potatoes, scrubbed
- 2 onion, peeled and chopped
- 4 carrots, peeled and sliced
- 500 grams tomatoes, skinned and chopped
- 200 grams mushrooms, wiped and sliced
- 4 tablespoons tomato puree
- 100 grams corn flour
- 1 liter chicken stock
- 8 tablespoons sherry
- 500 grams haricot beans
- Salt
- Freshly ground pepper
- Chopped parsley, to garnish
23 comments for “Chicken and Bean Casserole”
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