Chicken, Pancetta and Butter Bean Caserole


One pot cooking is great for several reasons, including the small amount of washing up it allows. Often you need to do something to ‘go with’ your caserole or one-pot dish, but its possible to get a nice easy dish that you can just dollop on the plate. This ‘Robin Creation’ was a bung-it together job midweek and took about 20 mins to cook and I left it to stew in the oven for about 30-40 mins.

Ingredients:

  • 5-7 chicken things
  • 75-100g of pancetta, chopped
  • 1 onion, roughly chopped
  • 2 sticks celery, finely chopped
  • 2 cloves garlic, smashed and chopped
  • 1 red pepper, in strips
  • salt n pepper
  • 500ml veg or chicken stock
  • Olive oil

To cook it:

  • Heat about 2 tbsp olive oil (enough to generously coat the base of the pan) to nearly smoking and brown the chicken thighs, starting with the fatty bits. Set them aside on the upturned caserole lid
  • Add the onions and celery along with some more oil if it’s getting dry and allow them to brown for about 3-4 mins, still with the heat on high. Add the pancetta and get this browning for another 3-4 mins
  • Add the pepper and stock (stirring in) and chicken and season, then bring to simmering point
  • Bung in the oven on about gas mark 4 with the lid on for about 25 odd minutes. Then give it 15 mins with the lid off
  • Check the seasoning and chomp away…
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