What you'll need

Serves 2

  • 1 tablespoon olive oil
  • 4 chicken drumsticks
  • ½ brown onion, halved and thinly sliced
  • 2 stalks celery, cut into 2 cm-thick slices
  • 1 clove garlic, crushed
  • 100 g button mushrooms, thickly sliced
  • 400 g canned chopped roma tomatoes
  • ½ cup chicken stock
  • 75 g frozen broad beans, thawed and peeled
  • 2 teaspoons fresh thyme leaves
  • salt and black pepper

The easy bit

  1. Preheat oven to 180°C.
  2. Heat the oil in a non-stick frying pan over medium heat.
  3. Add the chicken and cook, turning occasionally, for 5 minutes or until brown.
  4. Transfer chicken to a casserole dish. Add onion and celery to the frying pan and cook, stirring, for 5 minutes or until soft.
  5. Add garlic and mushrooms and cook, stirring, for 2 minutes or until mushrooms are tender.
  6. Add to casserole dish with the chicken, then add the tomatoes and stock.
  7. Cover with a lid or foil and bake for 30 minutes or until chicken is tender.
  8. Add broad beans and thyme and cook for a further 5 minutes or until broad beans are tender.
  9. Remove from oven, season with salt and pepper and serve.

Tip: You can also use sliced green beans instead of the broad beans.

  • Energy 345 kcal
  • Protein 35g
  • Fat 18g
  • Carbs 9g