Chicken, Lemon and Garlic Casserole

Chicken, Lemon and Garlic Casserole

Serves 4

500g skinless, boneless chicken thighs cut into chunks
2 onions, chopped
2 large carrots cut into batons
1 bulb garlic
700ml chicken stock
200g green beans, halved
1 lemon, thinly sliced
freshly chopped tarragon, or a pinch dried

Brown the chicken in a large non-stick pan, sprayed with oil.

Add the onions carrots, whole garlic bulb and stock. Season, bring to the boil, reduce the heat to a simmer and cook for 25 minutes, covered.

Add the green beans and lemon slices and dried tarragon if using.  Cook for 10 minutes or until the green beans are cooked. (Cook without a lid at this point)

Remove from the heat and remove the garlic bulb.  You can throw this away or squish out the garlic and add to the pan.  Sprinkle with fresh tarragon if using and serve.