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Chicken and beans casserole

One-pot dishes are perfect for easy midweek family suppers or lazy weekend meals. This zesty chicken and beans casserole is made with kohlrabi, adding an extra layer of flavour. It’s not a common vegetable in the UK but you can substitute it with celeriac. Serve it with boiled potatoes, rice, dumplings, gnocchi or crusty bread.
Print Recipe
Prep Time 5 minutes
Cook Time 55 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 3 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 6 chicken legs mixed
  • 2 Tbsp olive oil
  • 3 shallots
  • 1 leek
  • 1 celery stalk
  • 3 cloves of garlic
  • 4 sprigs of thyme
  • 1 kohlrabi or celeriac
  • 2 carrots
  • 500 ml chicken stock approx.
  • 1 bay leaf
  • 1 tin butter beans
  • ½ lemon juiced and zested
  • Chopped Parsley to serve

Method
 

  1. Heat the oil in a casserole dish and lightly brown the chicken legs.
  2. Meanwhile, slice the shallots, garlic, celery and leek. Peel the kohlrabi then cut it into 3 cm cubes. Roughly chop the carrots.
  3. Add the chopped leek, celery and shallot to the pot.
  4. When the chicken is light brown all around, and the onion and celery have softened, add the garlic and thyme. Stir for 30 seconds, then add the carrot & kohlrabi pieces. Pour in just enough stock to cover the veggies.
  5. Add the bay leaf, bring to a boil, then cover the dish with a lid.
  6. Turn down the heat and gently simmer for about 40 minutes.
  7. Add the drained butter beans and cook for another 5-10 minutes, until you get a thick sauce.
  8. Stir in the lemon juice and zest, and scatter the chopped parsley on top.