This chicken casserole is packed with antioxidants. Ingredients like tomatoes and beans are high in vitamins and form the basis of this delicious dish.
1 tsp of olive oil
1 kg skinless chicken thighs (trim off the fat and cut in half)
1 large onion (finely sliced)
2 stalks of celery (chopped)
3 cloves of garlic (minced)
200g button mushrooms (sliced)
400g can of plum tomatoes
1 chicken stock cube
100g frozen broad beans
Bunch of fresh thyme leaves
Salt and cracked black pepper to season
Preheat the oven to 180°C/350°F/gas mark 4.
Heat the olive oil in a pan over a medium heat. Add the chicken and cook for 5 minutes, or until brown. When cooked, transfer the chicken to a casserole dish.
Add the onion and celery to the pan and cook for 5 minutes, until the onions are soft.
Add the mushrooms and garlic. Cook for a further 2 minutes, until the mushrooms start to soften.
Mix in the tomatoes and crumble in the stock cube. Bring to the boil and pour everything into the casserole dish.
Cover the dish tightly and bake in the oven for 35 minutes, or until the chicken is cooked.
Add the broad beans and half of the thyme, cook for another 10 minutes.
Season and add remaining thyme, and serve with pasta or rice.
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