Bean & Chicken Casserole

Ingredients

• 2 tbsp sunflower oil
• 400g boneless, skinless chicken thigh, trimmed and cut into chunks
• 1 onion, finely chopped
• 3 carrots, finely chopped
• 3 celery sticks, finely chopped
• 2 thyme sprigs or ½ tsp dried
• 1 bay leaf, fresh or dried
• 600ml vegetable or chicken stock ^{(added note Use home made to for glutamate free/MSG free)}
• 2 x 400g / 14oz cans haricot beans, drained
• chopped parsley, to serve

Method

• STEP 1Heat the oil in a large pan, add the chicken, then fry until lightly browned. Add the veg, then fry for a few mins more. Stir in the herbs and stock. Bring to the boil. Stir well, reduce the heat, then cover and cook for 40 mins, until the chicken is tender.
• STEP 2Stir the beans into the pan, then simmer for 5 mins. Stir in the parsley and serve with crusty bread.

Original source: https://www.bbcgoodfood.com/recipes/chicken-white-bean-stew

Note: can be modified for a reduced salicylate diet (moderate approach)

• Swap onion to leek
• Leave out thyme and bay leaf
• Use stock recipe from the RPAH Allergy Unit Friendly Food Cookbook