Chicken and white bean casserole with rosemary
A cosy one pot casserole of chicken, cannellini beans and carrots in a garlicky tomato broth.
- Time1 hr 15
- LevelEasy
- Costabout £1.82 a head
Ingredients
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Method
- 1
Heat the oil in a casserole dish. Brown the chicken for 3 minutes each side, then lift out.
6 min - 2
Cook the onion, carrots and celery in the same dish for 8 minutes. Add the garlic for 1 minute.
9 min - 3
Return the chicken. Add the tomatoes, stock, rosemary and pepper. Bring to a simmer.
- 4
Cover and cook gently for 35 minutes.
35 min - 5
Add the beans and cavolo nero and cook uncovered for 10 minutes until the sauce thickens slightly.
10 min - 6
Remove the rosemary stalks and serve in deep bowls.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.