- Prep Time: 15mins
- Cook Time: 45 mins
- Total Time: 60 mins
1/4 c. plain flour
1/4 tsp. each salt and pepper
4 chicken thighs
2 tsp. oil
1 medium onion sliced thin
2 carrots sliced thin
1 capsicum sliced thin
2 garlic cloves
1 can tomatoes
2 tsp of stock mixed with 2 cups water (bag 2)
1 can cannellini beans
- Heat oven to 180°c. In a bowl, combine flour with salt
and pepper. (Bag no 1) Coat chicken in flour mixture. Heat oil in pan. Add
chicken and brown. Remove chicken to a plate.
- Stir onion, capsicum and carrots in same pan you cooked the chicken. Cook, stirring, 4 minutes or until onions soften. Add garlic and cook 1 minute. Stir in diced tomatoes. Top with chicken. Pour chicken stock over chicken. Bring liquid to a boil.
- Cover and cook in pan for 20 minutes. (you can place in the oven for this step if your pan is oven safe)
- Mash some of the beans and stir into pan. Cover and cook for another 10 minutes, or until chicken is ready.