Chicken And Broad Bean Casserole

tender broad beans add fresh flavour and brilliant colour to winter meals

The ingredient of Chicken And Broad Bean Casserole

• 1 tablespoon olive oil
• 4 about 800g chicken thigh cutlets
• 1 brown onion finely chopped
• 2 garlic cloves crushed
• 2 anchovies finely chopped
• 1 cup 250ml dry white wine
• 400g can italian style diced tomatoes
• 2 tablespoons tomato paste
• 1 2 cup 85g pimento stuffed green olives
• 1 cup 150g broad beans thawed peeled
• pasta or steamed rice to serve

The Instruction of chicken and broad bean casserole

• preheat oven to 200u00b0c heat oil in a roasting pan over medium heat add chicken and cook for 2 minutes each side or until golden transfer to a plate
• add onion garlic and anchovies to the pan and cook stirring for 5 minutes or until onion softens and anchovies dissolve add the chicken and pour over the wine bring to a simmer cook stirring for 2 minutes or until wine reduces by half add tomato tomato paste and olives and stir to combine remove from heat cover with foil bake for 30 minutes or until chicken is cooked through and sauce thickens remove from oven and add the broad beans set aside for 5 minutes to heat through
• spoon evenly among serving plates serve with pasta or rice if desired

Nutritions of Chicken And Broad Bean Casserole

calories: 338 424 calories
calories: 18 grams fat
calories: 4 grams saturated fat
calories: 9 grams carbohydrates
calories: 6 grams sugar
calories: n a
calories: 28 grams protein
calories: 101 milligrams cholesterol
calories: 718 64 milligrams sodium
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calories: nutritioninformation