Chicken and butter bean summer casserole
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
Chicken and butter bean summer casserole
Try our summery chicken casserole - it's on the table in 30 minutes
Serves: 4
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
302Kcal
Fat
12gr
Saturates
25gr
Carbs
17gr
Sugars
3gr
Fibre
10gr
Protein
27gr
Salt
0.6gr
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Ingredients
- 3 tbsp extra-virgin olive oil
- 1 x 320g pack skinless, boneless chicken thighs, halved
- 1 x 30g pack flat-leaf parsley
- 2 tbsp capers
- 1 tbsp red wine or sherry vinegar
- 2 tsp Dijon mustard
- 2 fennel bulbs, sliced (reserve the fronds to garnish)
- 2 large garlic cloves, sliced
- 2 x 400g tins butter beans, drained
- 300ml chicken stock - use gluten-free if required
Step by step
- Heat 1 tablespoon of oil in a high-sided, large frying pan. Season the chicken thighs, then fry over a high heat for 5 minutes on each side; transfer to a plate.
- Meanwhile, to make a herb drizzle, chop the parsley and capers as finely as you can. Mix with the vinegar, mustard and 2 tablespoons of olive oil. Season to taste and set aside.
- Once the chicken is out, add the fennel to the frying pan. Cook, stirring in the crispy bits from the base of the pan, until softened and lightly caramelised, around 5 minutes, then add the garlic. Cook for a minute more and tip in the butter beans and chicken stock. Mix well, then nestle the chicken thighs on top of the butter beans and pour in any resting juices. Cover and cook for 4-5 minutes or until everything is piping hot and the chicken is cooked through.
-
Season the butter beans to taste, then spoon on the herb drizzle and take the pan to the table for people to help themselves. Scatter with the reserved fennel fronds if you like.TipMake it veggie
Omit the chicken and use veg stock; top the bean and fennel stew with some crumbled feta and the herb drizzle.
