Chicken wings and broad beans casserole
This super easy chicken wings and broad beans casserole is ideal for a mid-week family supper or weekend meal. Serve it with mashed/boiled potatoes, rice or crusty bread and a green salad. You can use frozen or fresh broad beans.
Ingredients
Method
- Slice the leek and garlic, then chop the carrot. Peel and cut the celeriac into chunks.
- Heat the oil in a large casserole dish. Add the leek, fennel seeds and chicken, then sauté for about 8 minutes.
- Meanwhile, set the oven temperature to 170°C.
- When the leek is tender and the chicken is lightly browned, add the thyme leaves, carrot and celeriac pieces.
- Pour in the chicken stock, then bring to a boil. Cook for about 5 minutes, then add the beans and bring to a boil again.
- Cover the dish with a lid, then put it in the oven.
- Bake for about 30 minutes, until golden.
- Take the dish out of the oven, then add the lemon zest and juice. Reduce the jus over the hob, if necessary.
- Serve warm with fresh herbs scattered on top.