Chicken, Butter Bean, Kale and Potato Casserole

Name: Chicken, Butter Bean, Kale and Potato Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 4 breasts Chicken; 400 g Butter beans; 250 g Kale; 400 g Potato; 200 g Brussels sprouts; 4 cloves Garlic; Onion; 1 tbsp Olive oil; 1 tbsp Salt; 1 tsp Pepper; 1 cup Wine; 1 tbsp Flour; 500 ml Chicken stock; 1 tbsp Rosemary; 100 g Green beans; 1 tbsp Butter

Sometimes you need some warming soupy goodness, served with some warm sourdough rolls.

Prep

15m

Cook

40m

Total

55m

Ingredients

Method

Turn cooking mode on

Step 1

Cut your veg and clean off your brussels sprouts.

200 g Brussels sprouts

Step 2

Season chicken breasts with plenty of salt and pepper and a good bit of olive oil. Brown in a hot pan to develop some colour then place in oven for 10 mins to finish cooking.

4 breasts Chicken

1 tbsp Olive oil

1 tbsp Salt

1 tsp Pepper

Step 3

In the pan add butter and fry off garlic and onions, add a glug of wine and cook out the alcohol.

1 tbsp Butter

4 cloves Garlic

Onion

1 cup Wine

Step 4

Add a heaped tablespoon of flour until it forms a paste before adding chicken stock, potatoes, rosemary and seasoning. Cook with lid on until fork tender and sauce thickens.

1 tbsp Flour

500 ml Chicken stock

400 g Potato

1 tbsp Rosemary

Step 5

Add your kale, green beans and butter beans and cook until tender.

250 g Kale

100 g Green beans

400 g Butter beans

Step 6

Shred your chicken and add to the pan. Stir, season and serve. Happy days.

For

breasts

Chicken

400

Butter beans

250

Kale, washed

400

Potato, cubed

200

Brussels sprouts, quartered

cloves

Garlic, finely chopped

Onion, fineley diced

tbsp

Olive oil

tbsp

Salt, to taste

tsp

Pepper, to taste

cup

Wine

tbsp

Flour

500

Chicken stock

tbsp

Rosemary

100

Green beans

tbsp

Butter

Notes

You can take away the chicken and keep it vegetarian, it still is as good!

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Chicken, Butter Bean, Kale and Potato Casserole

Sometimes you need some warming soupy goodness, served with some warm sourdough rolls.

Prep

15m

Cook

40m

Total

55m

Ingredients

Method

Turn cooking mode on

Step 1

Cut your veg and clean off your brussels sprouts.

200 g Brussels sprouts

Step 2

Season chicken breasts with plenty of salt and pepper and a good bit of olive oil. Brown in a hot pan to develop some colour then place in oven for 10 mins to finish cooking.

4 breasts Chicken

1 tbsp Olive oil

1 tbsp Salt

1 tsp Pepper

Step 3

In the pan add butter and fry off garlic and onions, add a glug of wine and cook out the alcohol.

1 tbsp Butter

4 cloves Garlic

Onion

1 cup Wine

Step 4

Add a heaped tablespoon of flour until it forms a paste before adding chicken stock, potatoes, rosemary and seasoning. Cook with lid on until fork tender and sauce thickens.

1 tbsp Flour

500 ml Chicken stock

400 g Potato

1 tbsp Rosemary

Step 5

Add your kale, green beans and butter beans and cook until tender.

250 g Kale

100 g Green beans

400 g Butter beans

Step 6

Shred your chicken and add to the pan. Stir, season and serve. Happy days.

For

breasts

Chicken

400

Butter beans

250

Kale, washed

400

Potato, cubed

200

Brussels sprouts, quartered

cloves

Garlic, finely chopped

Onion, fineley diced

tbsp

Olive oil

tbsp

Salt, to taste

tsp

Pepper, to taste

cup

Wine

tbsp

Flour

500

Chicken stock

tbsp

Rosemary

100

Green beans

tbsp

Butter