This cozy Spanish Chicken Casserole is a real family favourite through winter.
Waste not want not tip:
You can freeze the leftovers for another day. Alternatively, you take any leftover chicken off the bone and blitz it up to make a delicious soup.
Serves4
Prep time35 minutes
Cook Time45 minutes
Difficulty Medium
Ingredients
2 red onions
4 cloves garlic
1 kg of chicken thighs
2 tbsp olive oil
2 x 400g chopped tin tomatoes
½ litre chicken stock
350g Fragata Manzanilla Olives stuffed with Chorizo
1 jar butter beans
2 tbsp tomato puree
Method
1.
Add the 2 tbsp of Olive Oil to the heavy-duty saucepan, then add the chicken thighs to brown.
2.
Meanwhile, peel and chop the onion, crush the garlic and add to the pan with the browned meat. Cook the onions until they are soft and the chicken is tender.
3.
Add the two cans of tomatoes, stock and stir.
4.
Add the butter beans, olives, tomato puree, salt and pepper. Pop the lid on and place into a preheated oven at 170 degrees for 45 mins.
