Chicken and broad bean casserole
This chicken and broad bean casserole is an easy,wholesome one-pot meal that is perfect for a relaxed family dinner. Chicken legs are gently simmered with Jersey potatoes, broad beans and colourful vegetables in a light tomato and herb sauce, creating a satisfying meal with very little washing-up. The broad beans add fibre and plant protein, while the chicken provides plenty of protein to make this a filling main course. It is simple enough for a busy weekday but also makes a lovely weekend meal. Serve it with a crisp green salad and plenty of fresh herbs for a fresh finish.
Ingredients
Method
- Thinly slice the onion. Chop the garlic and tomatoes. Cut the potatoes, red pepper and carrot into bite-sized chunks.
- Heat the olive oil in a large casserole dish over a medium-high heat. Brown the chicken legs all over for about 8-10 minutes, then transfer them to a plate.
- Add the onion to the casserole and gently sauté for about 5 minutes, adding a little more oil if needed.
- Add the garlic, red pepper and carrot and stir for a minute. Add the dried herbs and cook for another minute, stirring well.
- Add the chopped tomatoes and potatoes, then pour in enough water to generously cover the vegetables. Crumble in the stock cube and return the chicken to the casserole.
- Cover and simmer gently for about 30 minutes, or until the chicken and potatoes are almost cooked through.
- Add the broad beans and cook for another 10–15 minutes, until the beans are tender and the chicken is completely cooked through.
- Season with freshly ground black pepper and serve topped with plenty of fresh herbs