Serves 4
2 teaspoons olive oil
4 chicken pieces, skinned
450g small new potatoes, scrubbed
1 chopped onion
2 sliced carrots
225g tomatoes, skinned and chopped
100g mushrooms, sliced
2 tbsp tomato puree
600ml chicken stock
1 can (284g) haricot beans
salt and freshly ground pepper
chopped parsley to garnish
Heat the oil in a large saucepan and cook the chicken until brown all over.
Remove with a slotted spoon and place in a casserole with the potatoes.
Add the onion and carrots to the pan and sauté for 5 minutes, then add the tomatoes and mushrooms and cook for a further 2 minutes.
Add the tomato puree.
Blend in the stock and bring to the boil, stirring, then add the haricot beans and salt and pepper to taste.
Pour over the chicken and potatoes, cover and cook in a preheated moderate oven (180c/350F/Gas Mark 4) for 1 hour or until the chicken and potatoes are tender.
Add a little more stock or water if the casserole becomes dry.
Garnish with parsley before serving.
2 teaspoons olive oil
4 chicken pieces, skinned
450g small new potatoes, scrubbed
1 chopped onion
2 sliced carrots
225g tomatoes, skinned and chopped
100g mushrooms, sliced
2 tbsp tomato puree
600ml chicken stock
1 can (284g) haricot beans
salt and freshly ground pepper
chopped parsley to garnish
Heat the oil in a large saucepan and cook the chicken until brown all over.
Remove with a slotted spoon and place in a casserole with the potatoes.
Add the onion and carrots to the pan and sauté for 5 minutes, then add the tomatoes and mushrooms and cook for a further 2 minutes.
Add the tomato puree.
Blend in the stock and bring to the boil, stirring, then add the haricot beans and salt and pepper to taste.
Pour over the chicken and potatoes, cover and cook in a preheated moderate oven (180c/350F/Gas Mark 4) for 1 hour or until the chicken and potatoes are tender.
Add a little more stock or water if the casserole becomes dry.
Garnish with parsley before serving.
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