Chicken and Bean Summer Casserole
Chicken and Bean Summer Casserole is a delicious and balanced meal that caters to health enthusiasts and family cooks alike.
Ingredients
- olive oil
- 1.5 lbs chicken thighs
- 1 large fennel bulb sliced
- 3 garlic cloves minced
- 14 oz white beans
- 10 fl oz chicken stock
- 2 tablespoon capers
- 1 tablespoon white vinegar
- 2 teaspoon dijon mustard
- ½ cup pitted green olives
Instructions
- Preheat the oven to 190C/375F.
- Heat olive oil in a cast iron pan over medium-high heat. Brown seasoned chicken thighs on both sides. Remove onto a separate plate.olive oil, 1.5 lbs chicken thighs
- Add sliced fennel into the same cast iron pan, lower the heat to medium, add more olive oil if needed. Cook fennel for 7-10 minutes or until softened.1 large fennel bulb
- Mix in garlic, add chicken stock, mustard and vinegar. Combine sauce base with capers and olives. Layer chicken pieces on top.3 garlic cloves, 10 fl oz chicken stock, 2 tablespoon capers, 1 tablespoon white vinegar, 2 teaspoon dijon mustard, ½ cup pitted green olives
- Bake for 20-25 minutes. Add beans right after removing the pan from the oven.14 oz white beans
Nutrition
Serving: 6gCalories: 391kcalCarbohydrates: 23gProtein: 27gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 113mgSodium: 450mgPotassium: 831mgFiber: 6gSugar: 3gVitamin A: 191IUVitamin C: 5mgCalcium: 100mgIron: 4mg
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