Chicken Casserole With Tomatoes and Lima (Broad) Beans

• olive oil↗2 teaspoons
• skinless chicken thigh, trimmed of fat and cut in half↗1 kg
• large brown onion, finely sliced↗1
• stalks celery, chopped↗2
• minced garlic2 teaspoons
• button mushrooms, sliced↗200 g
• (400 g) cans diced tomatoes2
• chicken bouillon cube↗1
• cup frozen lima beans, thawed or 1 cup frozen broad bean, thawed and peeled1 cup
• cup pitted black olives (preferably Kalamata) (optional)↗1⁄2 cup

  preferably Kalamata (optional)

• fresh thyme leave↗1 tablespoon
• cracked black pepper↗

Step-by-step instructions

1. 1

   Preheat oven to 350°F.

2. 2

   Heat oil in pan over medium heat. Add chicken and cook 5 minutes, or until brown. Transfer chicken to casserole dish.

3. 3

   Add onion and celery to pan and cook 5 minutes, or until onion is soft.

4. 4

   Add mushrooms and garlic and cook 2 minutes, or until mushrooms soften.

5. 5

   Add tomatoes and bouillon. Bring to boil, then pour everything into the casserole dish.

6. 6

   Cover dish tightly and bake in oven for 35 minutes, or until chicken is tender.

7. 7

   Add lima (broad) beans, olives if using, and half the thyme, and cook another 10 minutes or so.

8. 8

   Season with pepper and remaining thyme, and serve with pasta or rice.