COOLANOWLE CHICKEN & MIXED BEAN CASSEROLE

SERVES: 4-5 PEOPLE   COOK TIME: 1 HOUR

INGREDIENTS:

600g skinless, chicken thighs

1 onion, diced

2 garlic cloves, chopped finely

1 tin chopped tomatoes

1 tin of mixed beans

1 small handful of fresh basil

150g mushrooms

450mls chicken stock, (2 stock cubes + boiling water)

1 red pepper

2 carrots, diced

Salt and pepper to season

1tbsp sunflower oil

120g chorizo sausage, (optional)

METHOD: 

1. Heat the oil in a saucepan on a high heat. Add the diced onion and garlic and cook until the onion has softened slightly.

2. Slice the chorizo into circles and add them to the pan and fry until slightly browned.

3. Place the chicken thighs in the pan and fry for 2 minutes each side until they are beginning to brown. Stir in the chopped mushrooms, carrots and pepper.

4. Add the stock, the chopped tomatoes and the mixed beans and bring the sauce back up to the boil.

5. Chop the basil finely and add to the saucepan.

6. Reduce to a low heat, cover and allow to simmer for 40 minutes.

7. For a creamier sauce, add 150mls crème fraiche at this stage.

8. Season to taste.