Today seemed the perfect opportunity to make a rich, warming casserole to use up lots of things I had in the fridge and cupboard. We ate this with boiled potatoes which I think are seriously underrated. I love the fluffy texture of and they’re healthier than butter and milk loaded mash.
Ingredients:
- 600g skinless and boneless chicken thighs
- 2 carrots
- 1 large white onion
- 3 sticks of celery
- 1 red pepper
- 1 tin of butter beans (drained)
- 2 cloves of garlic
- 1 tin of chopped tomatoes (best quality)
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 large glass white wine (optional)
- 2 chicken stock cubes (we recommend Knorr)
- 1 pint boiling water
- Olive oil for frying
- Salt and fresh black pepper
Method:
Start by preparing the ingredients so you’re ready to go!
- Finely dice the onion, carrot and celery (this is called a mirepoix and makes the base of lots of classic recipes). Take the time to ensure everything is diced finely and evenly so everything cooks at the same time; it’s worth the extra effort and is actually quite therapeutic!
- Finely slice the garlic and roughly chop the pepper.
- Season the chicken all over with salt and black pepper.
- Drain the beans and open the tin of tomatoes.
Now for the cooking…
- Heat some oil in a large frying pan then add the chicken, keeping it on a high heat. Fry the chicken for 5 minutes then turn over; the chicken should be golden on the outside. Transfer the chicken to a plate and reduce the heat.
- Add the mirepoix (see above) to the pan and fry gently for 12-15 minutes, stirring every so often.
- Put the chicken back in to the pan, then add the red pepper, paprika and garlic.
- If you have some leftover wine, turn up the heat and add it now, letting it bubble for a minute or two to burn off the alcohol.
- Now add everything else! So in go the tomatoes, beans, stock cubes, water, oregano and bay leaf.
Options for the rest of the cooking time.
- Transfer the whole thing to a slow cooker and cook on high for about 3 hours,
- Leave it in the pan. Cover with a lid and cook very gently on the hob for an hour, or
- Use an oven proof frying pan or transfer to a dish and cook in the oven at around gas mark 5, 190 degrees for an hour.
Sisters Do Food 