This economical Chicken Bean celery bake is a complete meal-its crusty, herb-flavoured French bread topping mops up the tasty juices, and means there’s no need to serve potatoes or rice separately.
- 2 tbsp sunflower oil
- 4 chicken quarters
- 16 small whole onions, peeled
- 3 celery stalks, sliced
- 14 0z/ 400 g canned red kidney beans
- 4 medium tomatoes, quartered
- scant 1 cup dry cider or bouillon
- 4 tbsp chopped fresh parsley
- salt and pepper
- 1 tsp paprika
- 4 tbsp butter
- 2 slices French bread
1. Heat the oil in a flameproof casserole and sauté the chicken quarters two at a time until golden. Using a draining spoon, remove the chicken from the pan and set aside until required.
2. Add the onions and sauté, turning occasionally, until golden brown. Add the celeryand sauté for 2-3 minutes. Return the chicken to the pan, then stir in the beans, tomatoes, cider, half the parsley, salt, and pepper. Sprinkle with the paprika.
3. Cover and cook in a preheated oven, 400°F/200’c, for 20-25 minutes, until the chicken juices run clear when pierced with a skewer.
4. Mix the remaining parsley with the butter and spread over the bread.
5. Uncover the casserole, arrange the bread slices so that they are overlapping on top, and bake for another 10-12 minutes, until golden and crisp.
For a more unusual Italian-tasing dish, spread the bread slices with pesto instead of the parsley butter.
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