Ingredients
- 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
Method
- 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.