Chicken, chorizo and butterbean casserole.

Name: Chicken, chorizo and butterbean casserole.
Cuisine: American
Ingredients: 1 Free range chicken thighs; 1 diced chorizo sausage; 1 tin butterbeans, drained; 1 glass white wine; 1 bisto vegetable gravy granules; 1 baby plum tomatoes; 1 chopped onion; 1 handful spring cabbage greens or savoy cabbage; 1 fresh thyme; 1 fresh rosemary

Jenny Atkinson @jenny0124

Liverpool

This is a quick, simple and tasty casserole which can be adapted so use whatever veg you happen to have in the fridge! For maximum taste use free range, organic chicken!

Jenny Atkinson @jenny0124

Liverpool

This is a quick, simple and tasty casserole which can be adapted so use whatever veg you happen to have in the fridge! For maximum taste use free range, organic chicken!

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Ingredients

1Free range chicken thighs
1diced chorizo sausage
1tin butterbeans, drained
1glass white wine
1bisto vegetable gravy granules
1baby plum tomatoes
1chopped onion
1handful spring cabbage greens or savoy cabbage
1fresh thyme
1fresh rosemary

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Steps

1

In a frying pan, fry the diced chorizo. Coat the chicken in flour and brown in the same pan with the chorizo. Transfer to a casserole dish. Do not waste the juices in the pan, swill it with the white wine and tranfer to the casserole dish.
2

Boil the kettle and make up about half a pint of the veg gravy (granules), or more depending on how many you are cooking for, overall the fluid level should just come near the top of the chicken once its all in the casserole dish.
3

Halve the plum tomatoes, shred the cabbage, chop the onion and to the casserole dish with the chicken and chorizo. Add the fresh herbs, black pepper and the drained butter beans. Pour the gravy into the casserole dish. Bake in the oven for about 35 - 45 minutes, till the chicken is cooked through. Serve.