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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.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 55 minutes
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large leek
  • 450 g chicken wings
  • 1 small celeriac
  • 1 medium carrot
  • 1 tsp fennel seeds
  • 4 cloves of garlic sliced
  • 2 Tbsp olive oil
  • 2 sprigs of thyme leaves only
  • 500 ml chicken stock
  • 250 g broad beans
  • Grated zest and juice of ½ lemon
  • To serve: Fresh herbs of you choice mint, parsley or coriander leaves

Method
 

  1. Slice the leek and garlic, then chop the carrot. Peel and cut the celeriac into chunks.
  2. Heat the oil in a large casserole dish. Add the leek, fennel seeds and chicken, then sauté for about 8 minutes.
  3. Meanwhile, set the oven temperature to 170°C.
  4. When the leek is tender and the chicken is lightly browned, add the thyme leaves, carrot and celeriac pieces.
  5. 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.
  6. Cover the dish with a lid, then put it in the oven.
  7. Bake for about 30 minutes, until golden.
  8. Take the dish out of the oven, then add the lemon zest and juice. Reduce the jus over the hob, if necessary.
  9. Serve warm with fresh herbs scattered on top.