Healthy Chicken Casserole
10 prep, 35min cook
Serves 2
Ingredients
1 tsp rapeseed oil
6 British chicken thigh fillets
2-3 garlic cloves, peeled and finely sliced
400g leeks, thinly sliced
400g can haricot beans, drained and rinsed
3-4 sprigs fresh thyme
1 fresh bay leaf
150ml dry white wine or chicken stock
Method
Heat the oil in a non-stick sauté pan and cook the chicken thighs over a high heat until browned on all sides. Drain on kitchen paper and keep warm.
Add the garlic and leeks to the pan and cook over a low heat for 3-4 minutes until softened but not browned. Add the beans, thyme, bay leaf and wine or stock and simmer for a further 4 minutes.
Arrange the chicken thighs on top of the beans, cover the pan and cook over a low heat for 15-20 minutes until the chicken is cooked through
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