chicken casserole

ServeS: 3 PreP: 15 mins Cook: 30 mins Freeze: Yes

1 tsp olive oil 6 chicken thigh fillets 2-3 cloves garlic, finely sliced 400g (14oz) trimmed leeks, thinly sliced 400g (14oz) can haricot beans, drained and rinsed 3-4 sprigs fresh thyme 1 fresh bay leaf 150ml (¼ pt) dry white wine or chicken stock 1 Heat oil in a non-stick pan and cook the chicken over a high heat until brown. Drain on kitchen paper and keep warm. 2 Add the garlic and leeks to the pan and cook over a low heat for 3-4 mins until softened but not browned. 3 Add the beans, thyme, bay leaf and wine or stock and simmer for a further 4 mins. 4 Arrange the chicken thighs on top of the beans, cover the pan and cook over a low heat for 15-20 mins until the chicken is cooked through. Per serving: 428 cals, 4.3g sugar, 19.2g fat (5g sat fat)