Light Chicken Casserole

• sunflower oil↗ tbsp
• boneless, skinless chicken thighs400g g

  trimmed and diced

• onion↗

  finely chopped

• carrots↗3

  finely chopped

• celery↗3

  stalks, finely chopped

• thyme↗

  sprigs or ½ tsp dried

• bay leaf↗

  fresh or dried

• vegetable or chicken broth600ml ml
• haricot beans can

  drained

• parsley

  for serving

Step-by-step instructions

1. 1

   Heat the oil in a large skillet, add the chicken and sauté until lightly browned. Add the vegetables, sauté for a few more minutes. Add the herbs and broth, stir. Bring to a boil. Stir well, reduce heat, cover and cook for 40 minutes until the chicken is tender.

2. 2

   Add the beans to the skillet, simmer for 5 minutes. Add parsley and serve with crusty bread.