One Pot Chicken Casserole Recipe

Name: One Pot Chicken Casserole
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 6 servings
Ingredients: 1.2 kg of your favorite chicken parts (I used a mix); 2 onions, peeled and sliced; 5 cloves of garlic, chopped; ½ cup of celery - 1 cm cubes; A few sprigs of thyme or rosemary; 2 tbsp flour; 2 tbsp tomato puree; 650ml chicken stock; 1 x 400g tin chopped tomatoes; 1 x 400g tin butter beans (or any other beans that you prefer), drained; Salt and ground black pepper; Olive oil

Ingredients

1.2 kg of your favorite chicken parts (I used a mix)
2 onions, peeled and sliced
5 cloves of garlic, chopped
½ cup of celery - 1 cm cubes
A few sprigs of thyme or rosemary
2 tbsp flour
2 tbsp tomato puree
650ml chicken stock
1 x 400g tin chopped tomatoes
1 x 400g tin butter beans (or any other beans that you prefer), drained
Salt and ground black pepper
Olive oil

PREP TIME 20m	COOK TIME 1h40m	TOTAL TIME 2h
YIELD 6 servings

Instructions

Place a large dutch oven or heavy-lidded pan on a medium heat. Season the chicken thighs with salt and pepper.
Drizzle about 2 tbsp olive oil into the pan.
Add the chicken pieces and cook for about 5 minutes on a medium/high heat or until golden brown.
Remove the chicken from the pan and keep aside.
In the same pot, add 1 more tablespoon of olive oil and add the onions and herbs to the pan and cook for at least 5 minutes.
Add in garlic, fry for a further 30 seconds and stir in the tomato puree.
Add in the flour and cook for 2 minutes.
At this point, you can add the canned tomatoes, stock and season with salt and black pepper.
Simmer the sauce for about 5 minutes.
Add the chicken pieces, celery and beans.
Bring to the boil then turn down to a simmer. Place the lid on and cook on the stove, under low heat for around 1 hour 15 mins.
Alternatively, you can cook this in the oven.
Serve with rice, bread or mashed potatoes.