The weather has been turning increasingly cold over the last few days and we might have some snow at the weekend. With that in mind it was time to try out a warming casserole this evening….
Ingredients (Serves 3)
1 tsp Olive Oil
6 Chicken Thigh Fillets
400g Trimmed Leeks
1 Fresh Bay Leaf
400g Tin of Haricot Beans (I substituted for Cannellini Beans)
3-4 sprigs of Fresh Thyme
150ml of Dry White Wine or Chicken Stock (I opted for wine)
2-3 Garlic Cloves (finely sliced)
Heat the oil in a non stick pan and cook the chicken thighs over a high heat until browned on all sides. Drain on kitchen paper and keep warm.
Add the garlic and thinly sliced leeks to the pan and cook over a low heat for 3-4 minutes until softened but not browned. Add the beans, thyme, bay leaf and wine or stock and simmer for a further 4 minutes.
Arrange the chicken thighs on top of the beans, cover the pan and cook over a low heat for 15-20 minutes until the chicken is cooked through.
I served the casserole with Wild Rice.
I’ve frozen one portion in a Ziploc bag. If you do this make sure the chicken is defrosted overnight in the fridge and reheated until piping hot before serving.