Chicken and Butter Bean Italian Style Casserole
with Sweet Potato and Ciabatta Triangles
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Sweet Potato
2 unit(s)
Garlic Clove
1 carton(s)
Butter Beans
1 bunch(es)
Flat Leaf Parsley
1 carton(s)
Tomato Passata
260 grams
Diced British Chicken Thigh
1 sachet(s)
Mixed Herbs
28 grams
Red Wine Stock Paste
(Contains Sulphites)
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
Not included in your delivery
1 tsp
Sugar for the Sauce
200 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Cut the sweet potato into 2cm chunks.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the garlic and fry until fragrant, 1 min.
Meanwhile, drain and rinse the butter beans in a sieve.
Roughly chop the parsley (stalks and all).
Stir the sweet potato chunks, butter beans, passata, diced chicken thigh, mixed herbs, red wine stock paste, sugar and water for the sauce (see pantry for both amounts) into the saucepan.
Bring to a boil then reduce the heat to a simmer, then cover with a lid or foil. Leave to simmer until the sweet potato is soft, the chicken is cooked through and the sauce has thickened, 20-25 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Meanwhile, halve the ciabatta.
Just before the casserole is ready, toast the ciabatta halves in your toaster until golden.
Drizzle some oil over the toasted ciabatta halves, then cut in half diagonally to make triangles.
When the casserole is ready, stir in half the parsley and butter (see pantry for amount) until the butter has melted.
Season with salt and pepper.
Add a splash of water if it's a little too thick.
Share the chicken and butterbean casserole between your serving bowls. Sprinkle over the remaining parsley.
Serve the ciabatta triangles alongside for dipping.
Enjoy!
