Chicken And Broad Bean Casserole

ache broad beans ensue fresh flavour and brilliant colour to winter meals.

The ingredient of Chicken And Broad Bean Casserole

• 1 tbsp olive oil
• 4 about 800g chicken thigh cutlets
• 1 brown onion finely chopped
• 2 garlic cloves crushed
• 2 anchovies finely chopped
• 1 cup 250ml dry white wine
• 400g can italian style diced tomatoes
• 2 tbsp tomato bonding agent
• 1 2 cup 85g pimento stuffed green olives
• 1 cup 150g broad beans thawed peeled
• pasta or steamed rice to advance

The Instruction of chicken and broad bean casserole

• preheat oven to 200u00b0c heat oil in a roasting pan greater than medium heat amass chicken and cook for 2 minutes each side or until golden transfer to a plate
• go to onion garlic and anchovies to the pan and cook stirring for 5 minutes or until onion softens and anchovies dissolve ensue the chicken and pour more than the wine bring to a simmer cook stirring for 2 minutes or until wine reduces by half add tomato tomato bonding agent and olives and raise a fuss to combine cut off surgically remove from heat cover gone foil bake for 30 minutes or until chicken is cooked through and sauce thickens remove from oven and build up the broad beans set aside for 5 minutes to heat through
• spoon evenly accompanied by serving plates further like pasta or rice if desired

Nutritions of Chicken And Broad Bean Casserole

calories: 338 424 calories
calories: 18 grams fat
calories: 4 grams saturated fat
calories: 9 grams carbohydrates
calories: 6 grams sugar
calories: n a
calories: 28 grams protein
calories: 101 milligrams cholesterol
calories: 718 64 milligrams sodium
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calories: nutritioninformation