Chicken with Cannelini Beans

If you have some left over Roast Chicken and don't know what to do with it, here is a really easy midweek recipe. You could also use raw chicken for this (see the bottom of the recipe for info).

Steph's Chicken With Cannellini Beans

This is a recipe put together by a friend of mine. She is the queen of one pot cooking!

Ingredients

Olive or Rapeseed Oil

1 Clove of Garlic, peeled and sliced

1 Stick of Celery, sliced down the middle and then finely chopped

1 Red Pepper, chopped

1/2 tsp of Smoked Paprika (vary this depending on how much heat you and the children like. If the children are eating it I am only able to use a 1/4 tsp of smoked and the rest normal Paprika)

Chicken (Steph also suggests Monkfish as an alternative)

400g tin of Cannellini Beans

1 Tin of Chopped Tomatoes 

2 tbsp Tomato Puree

2 stalks of Fresh Rosemary, Leaves removed (or dried if you don't have fresh)

1 Bay Leaf

1/2 pint of Chicken or Veg Stock

Heat the Oven to 180ºC

Recipe

Heat 2/3 tbsp of oil in a pan (preferably something like a le crueset that can be used on the hob and then put in the oven. If not, you could just do all the cooking on the hob, simmering on the lowest heat instead of cooking in the oven).

Add the garlic and fry for a couple of minutes. Add the red pepper, celery and paprika, stir for another 5 minutes. 

Add the chicken, tomatoes, beans, stock, puree, rosemary and bay leaf and stir well.

Heat until simmering and then transfer to the oven for 30 minutes.

You could use raw chicken breasts for this recipe. Just dice the chicken, cook in the pan until browned, then remove from the pan and set aside. Add it back in along with the tomatoes etc and increase the time in the oven by 10 minutes.

My pan was a little larger than necessary, hence the slightly burnt edges!