| CHICKEN AND BEAN CASSEROLE RECIPE
Chicken and Bean Casserole
Chicken and Bean casserole (Serves 4)
2 tbsp olive oil
4 chicken pieces, skinned
450g small new potatoes, scrubbed
1 chopped onion
2 sliced carrots
225g tomatoes, skinned and chopped
100g mushrooms, sliced
2 tbsp tomato puree
600ml chicken stock
4 tbsp sherry
1 can (284g) haricot beans
salt and freshly ground pepper
chopped parsley to garnish
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 cornflour 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 (180c/350F/Gas Mark 4) for 1 hour or
until the chicken and potatoes are tender.
Add a little more stock or water if the casserole becomes dry.
Garnish with parsely before serving.