Chicken & butter bean bake

Sarah Jacobs

Ingredients

  • 4-6 chicken thighs
  • 200 g tin butter beans
  • 1 carrot
  • 1 small onion or 1 leek
  • 2 sticks celery
  • Half red pepper
  • 300 ml chicken stock
  • Thyme or mixed herbs
  • Spinach (fresh or frozen)

Directions

  • Turn the oven to 180 degrees
  • Chop the veg into small pieces and fry for 5 minutes
  • Place veg in bottom of roasting dish
  • Fry the chicken until nicely coloured and add to the roasting dish
  • Add the butter beans, spinach, stock and herbs. Grind some black pepper over the chicken
  • Place in the oven for 45 - 60 minutes
  • Serve with rice