While on a mission to find something really different in a casserole I came across this fabulous recipe which uses canellini beans and fennel. Fennel is rarely used in SA for some reason and the combinations here really work well. The best part is that it is really a 1 pot wonder, with everything you need for a balanced meal. It takes just a few minutes to prepare and really well worth it. (4 people)
What you need
8-10 skinless chicken thighs
1 – 2 tablespoon flour
2 onions roughly chopped
1 teaspoon crushed garlic
1 fenel bulb sliced finely
1 bay leaf
Zest and juice of 1 orange
400g tin chopped peeled tomatoes
400g tin canellini beans drained
Salt and pepper
Sprinkle the flour over the chicken and toss around with your hands to coat, use a little more flour but not more than 2 tablespoons if need be.
Heat your oven to 180 Celsius and have a casserole dish ready.
Heat a little oil in a large pot and brown the chicken pieces, remove and place in the casserole dish.
Wipe the pot with kitchen paper and add a touch more oil, cook the onions, fennel and garlic until beginning to brown on the edges.
Add the tomatoes, beans, rind and juice of the orange, bay leaf and finally season with a pinch of salt and pepper. Stir it around, pour over the chicken pieces, cover and place nto the oven for 45 minutes.
Thats it, serve with crusty bread and enjoy.
The chicken and tomato casserole is really quick and easy, if you like this type of chicken recipe.