Chicken, butter bean & pepper stew

• olive oil↗1 tbsp 1 tbsp
• large onion↗1 1

  chopped

• celery↗2 2

  sticks, chopped

• yellow pepper↗1 1

  deseeded and diced

• red pepper↗1 1

  deseeded and diced

• garlic clove↗1 1

  crushed

• paprika↗2 tbsp 2 tbsp
• can chopped tomato400g 400g
• chicken stock↗150ml 150ml
• 2 x 400g cans butter beans

  drained and rinsed

• skinless chicken thighs↗8 8

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Heat the oil in a large flameproof casserole dish. Add the onion, celery and peppers, and fry for 5 mins. Add the garlic and paprika, and cook for a further 3 mins.

2. 2

   Stir in the tomatoes, stock and butter beans, and season well. Bring to the boil, then nestle the chicken thighs into the sauce. Cover with a tight-fitting lid and put in the oven for 45 mins.