Chicken and Cannellini Bean Stew

This nourishing chicken casserole is full of goodness and ready in a short time. You can keep it mild and family-friendly or add extra spice to your taste. Serve with rice, pasta or mashed potatoes for a moreish midweek meal.

Serves: 4

Prep Time: 20 minutes

Cooking Time: 1 hour

• 4 boneless skinless chicken breasts
• 1 tbsp flour
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 100g pancetta or smoked bacon, cubed
• 8 small shallots, peeled but kept whole
• 1 large carrot, peeled and cut into chunks
• 1 head of garlic, cut in half (or 4 peeled garlic cloves flattened with the back of a spoon)
• 250g cherry tomatoes (preferably on the vine)
• 1 x 400g tin chopped tomatoes
• 1 x 400g tin cannellini beans, drained
• 500ml chicken stock
• 1 tsp dried mixed herbs
• Fresh basil, leaves torn

1. Season the flour with salt and pepper and use to dust the chicken breasts.
2. Heat 1 tbsp of oil in a large and deep pan over a medium heat and fry the chicken for 4-5 minutes until lightly browned. Turn and cook on the other side for a further 4-5 minutes. Transfer to a plate using a slotted spoon.
3. Return the pan to the heat, add the remaining oil and add the vine cherry tomatoes. Cook over a medium-high heat until the tomatoes are beginning to split and char. You may need to add another splash of oil. Remove the tomatoes to a plate.
4. Add the pancetta, shallots, carrot and garlic to the pan and cook for 5 minutes until beginning to soften and turn golden.
5. Return the chicken to the pan. Add the tinned tomatoes, beans and chicken stock and stir in the dried mixed herbs.
6. Cover the pan with a lid and simmer over a low heat for 30-35 minutes until the chicken is cooked through and tender. Stir every now and then with a wooden spoon.
7. Add the cooked cherry tomatoes and torn basil leaves.
8. Serve with fluffy mashed potatoes or your favourite pasta.