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  CHICKEN AND BEAN CASSEROLE RECIPE


Chicken and Bean Casserole

Chicken and Bean casserole (Serves 4)

Ingredients:
  • 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
  • 50g cornflour
  • 600ml chicken stock
  • 4 tbsp sherry
  • 1 can (284g) haricot beans
  • salt and freshly ground pepper
  • chopped parsley to garnish


    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 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.


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