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How to make Chicken and broad bean casserole

Yield = 4
Prep time: 0:15
Cook time: 0:40
Total time: 0:55

Ingredients

  • 1 tablespoon olive oil
  • 4 (about 800g) chicken thigh cutlets
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 anchovies, finely chopped
  • 1 cup (250ml) dry white wine
  • 400g can Italian-style diced tomatoes
  • 2 tablespoons tomato paste
  • 1/2 cup (85g) pimento-stuffed green olives
  • 1 cup (150g) broad beans, thawed, peeled
  • Pasta or steamed rice, to serve

Method

  • Step 1 Preheat oven to 200°C. Heat oil in a roasting pan over medium heat. Add chicken and cook for 2 minutes each side or until golden. Transfer to a plate.
  • Step 2 Add onion, garlic and anchovies to the pan and cook, stirring, for 5 minutes or until onion softens and anchovies dissolve. Add the chicken and pour over the wine. Bring to a simmer. Cook, stirring, for 2 minutes or until wine reduces by half. Add tomato, tomato paste and olives and stir to combine. Remove from heat. Cover with foil. Bake for 30 minutes or until chicken is cooked through and sauce thickens. Remove from oven and add the broad beans. Set aside for 5 minutes to heat through.
  • Step 3 Spoon evenly among serving plates. Serve with pasta or rice, if desired.