Chicken casserole

Serves: 3
Preparation time: 10 minutes
Cooking time: 30 minutes


1 tsp olive oil

6 chicken thigh fillets

2 3 cloves garlic, finely sliced

400g trimmed leeks, thinly sliced

400g (14oz) can haricot beans, drained and rinsed

3-4 sprigs fresh thyme

1 fresh bay leaf

150ml (5floz) dry white wine or chicken stock


1 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.

2. 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.

3 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.

Recipe and image courtesy of


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