The winter is here and it’s time to start using your casserole dish again.
2 tsp olive oil
8 chicken legs (grass fed)
1 large brown onion, halved, thinly sliced
3 celery sticks, trimmed, cut into 2cm-thick slices
2 garlic cloves, crushed
200g button mushrooms, thickly sliced
2 x 400g cans diced Italian tomatoes
½ cup chicken stock
150g (1 cup) broad beans, thawed, peeled
1 tbsp fresh thyme leaves
Freshly ground black pepper
Preheat oven to 180°C. Heat the oil in a non-stick frying pan over medium heat. Add the chicken and cook, turning occasionally, for 5 minutes or until brown all over. Transfer chicken to a 2L (8-cup) capacity ovenproof casserole dish.
Add onion and celery to the frying pan and cook, stirring for 5 minutes or until soft. Add garlic and mushroom and cook, stirring for 2 minutes or until mushrooms are tender. Add tomato and stock and bring to the boil. Remove from heat. Add to casserole dish with the chicken.
Cover the casserole dish with a tight-fitting lid or foil. Bake in oven for 35 minutes or until chicken is tender.
Add broad beans and half the thyme and cook for a further 10 minutes or until broad beans are tender. Remove from oven. Taste and season with pepper.
Spoon casserole into a large serving bowl. Sprinkle with remaining thyme and serve with cauliflower mash.