Chicken & butter bean casserole

• Chicken thighs (bone-in)800g
• Butter beans (400g tin)1
• Carrots300g
• Brown onions150g
• Leeks250g
• Stock cubes (12 pack)1
• Dried mixed herbsstore cupboard3g
• Sliced wholemeal loaf1

Plus salt and pepper. About £4.62 for the amounts used.

Method

1. 1

   Brown 800g chicken thighs, skin-side down, in a large casserole or deep pan for 6 minutes, then remove.

2. 2

   Add 1 chopped onion, 250g sliced leeks and 300g sliced carrots to the pan and cook for 5 minutes.

3. 3

   Return the chicken with 1 stock cube dissolved in 500ml boiling water and 1 tsp mixed herbs. Cover and simmer for 30 minutes until the chicken is cooked through.

4. 4

   Add 1 drained tin butter beans for the last 5 minutes. Season and serve with bread from the loaf.