Chicken And Haricot Beans Recipes

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EASY CHICKEN CASSEROLE



Easy chicken casserole image

This flavoursome, low-fat chicken casserole is easy to make and freezes really well, so why not make double and freeze for speedy midweek meals

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 1h20m

Number Of Ingredients 10

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
2 x 400g / 14oz cans haricot beans , drained
chopped parsley , to serve

Steps:

  • Heat 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.
  • Stir the beans into the pan, then simmer for 5 mins. Stir in the parsley and serve with crusty bread.

Nutrition Facts : Calories 291 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 9 grams sugar, Fiber 11 grams fiber, Protein 30 grams protein, Sodium 0.66 milligram of sodium

SPANISH BEANS WITH CHICKEN & CHORIZO



Spanish beans with chicken & chorizo image

This dish is great for a casual get-together, just plonk it on the table with a big salad and bread and it's done

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 6h

Number Of Ingredients 8

300g dried pinto or cannellini bean
1 onion , chopped
1 tbsp paprika
thyme sprigs, bay leaves and bunch of parsley, tied together in a bundle
4 chicken thighs , skin on
250g small potatoes , cut into chunks
250g piece chorizo , chopped into large chunks
100g pack baby spinach

Steps:

  • Soak the beans for at least 4 hrs or overnight in a large bowl with plenty of water to cover. Next day, rinse and drain, then put in a large heavy based pan with the onion, paprika, herb bundle and chicken. Pour over enough water or stock to cover, bring to the boil, then reduce the heat, cover and simmer for 45 mins.
  • Remove the chicken to a plate, then add the potatoes and chorizo to the pan. Continue cooking for 30 mins until the beans and potatoes are tender.
  • Discard the skin and bones from the chicken and tear into large chunks. Return the chicken to the pan with the spinach and simmer for 5 mins.

Nutrition Facts : Calories 803 calories, Fat 40 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 55 grams protein, Sodium 1.35 milligram of sodium

HARICOT BEANS WITH SAUSAGE & PANCETTA



Haricot beans with sausage & pancetta image

This cassoulet-style one-pot is just the thing for a blustery autumn weekend

Provided by John Torode

Categories     Dinner, Main course

Time 1h30m

Number Of Ingredients 11

350g dried haricot bean , soaked overnight in cold water
1 carrot
1 onion , chopped
1 bouquet garni (we used thyme, bay leaves and parsley stalks)
2 flat-leaf parsley sprigs
2 sage sprigs
4 tbsp olive oil
125g pancetta , cut into thin lardons
200g Toulouse sausages
4-6 confit duck leg , bought or homemade (see recommended recipe below)
small handful flat-leaf parsley , finely chopped

Steps:

  • Drain and rinse the soaked beans, then put them in a large saucepan and cover with cold water. Add the vegetables, herbs, olive oil and pancetta and bring to the boil. Simmer for 1 hr, or until the beans are soft. Add the whole sausages and simmer for a further 12-15 mins until cooked through. Drain off the excess liquid, discarding the whole carrot and sage sprigs. The beans should have the texture of a thick soup. Remove the sausages, slice and return to the beans.
  • Meanwhile, heat oven to 200C/180C fan/ gas 6. Remove the confit duck legs from their fat. Put an ovenproof frying pan on the stove until it is hot. Add the duck legs, skin-side down, and cook for 4 mins. Turn the legs and transfer the pan to the oven for 30 mins, until crisp.
  • Stir the chopped parsley into the beans with some seasoning, then pour into shallow bowls and sit a piece of duck on top.

HERBY LEMON CHICKEN WITH TUSCAN BEANS



Herby lemon chicken with Tuscan beans image

Try this summer alternative to a traditional Sunday roast, best enjoyed al fresco

Provided by James Martin

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 12

1 large chicken , between 1.5kg-2kg/3lb 5oz - 4lb 8oz, depending on how many you're feeding
zest and juice 1 lemon
3 tbsp olive oil
thyme sprigs, some leaves stripped, some sprigs just pulled into pieces
140g pack cubetti di pancetta
4 celery sticks, very finely chopped
2 fat garlic cloves , sliced
2 x 400g cans butter beans , rinsed and drained
1 thyme sprig
small glass white wine (about 125-150ml)
300ml chicken stock
small bunch flat-leaf parsley , chopped

Steps:

  • First, spatchcock the chicken (see our step-by-step video here). Sit the chicken on a board, breast-side down with the wing-end away from you. Use a strong pair of kitchen scissors to cut along either side of the backbone to remove it, cutting through the ribs as you go. Open out the chicken like a book, flip so it is now breast- side up, then press down on the breasts with the heel of your hand to flatten slightly - you are trying to get an even thickness across the whole joint. If you have any long skewers, diagonally criss-cross two, skewering through the legs and breast to hold in position. Sit the chicken in a dish or roasting tin. Mix the lemon zest and juice, olive oil and thyme with some pepper, rub all over the chicken, then cover and chill for up to a day.
  • Get the beans ready by gently frying the pancetta in a pan - you shouldn't need any extra oil if you start it slowly. When the pancetta is golden and crisp, lift it out with a slotted spoon, then add the celery and garlic to the remaining fat in the pan. Gently cook for 10-12 mins until soft. Scrape into a medium-size deep roasting tin or baking dish with the pancetta, butter beans, thyme, wine, stock and plenty of seasoning. Set aside until ready to cook.
  • Heat oven to 200C/180C fan/gas 6. Transfer the chicken to a rack, breastside up, that will rest above the beans (sit the beans on a large baking sheet if the chicken overhangs at all, to keep your oven clean). Season the chicken with salt and roast for 40-50 mins until the chicken is cooked through - cut into one of the legs to check. Lift the chicken out to rest for 10 mins. If the beans are a bit soupy, transfer to the hob and simmer for a minute to reduce some of the juices - they should still be nice and wet though.
  • To serve, cut the legs, thighs and wings from the chicken, then thickly carve or tear off the breast in chunks. Check the beans for seasoning, then stir through the parsley and serve with the chicken.

Nutrition Facts : Calories 648 calories, Fat 35 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 64 grams protein, Sodium 3.67 milligram of sodium

CHICKEN WITH HARICORTS VERTS AND LEMON BUTTER



Chicken with Haricorts Verts and Lemon Butter image

Provided by Tina Miller

Categories     Chicken     Sauté     Low Cal     High Fiber     Dinner     Lemon     Green Bean     Healthy     Butter     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 9

4 boneless chicken breast halves (with or without skin)
All purpose flour
2 tablespoons olive oil
8 shallots, peeled, halved
2 tablespoons (1/4 stick) butter
1/4 cup fresh lemon juice
1 1/2 teaspoons finely grated lemon peel
1 pound haricots verts, trimmed
2 tablespoons minced fresh chives

Steps:

  • Sprinkle chicken with salt and pepper; lightly dust with flour to coat. Heat oil in large skillet over medium heat. Add chicken and shallots; sauté until chicken is golden and just cooked through, about 5 minutes per side. Transfer chicken to plate.
  • Melt butter in skillet with shallots over medium heat. Add lemon juice and lemon peel, then haricots verts; toss. Cover and cook until beans are crisp-tender and shallots are cooked through, about 3 minutes. Return chicken and any juices to skillet; sprinkle with chives. Simmer until sauce thickens enough to coat, about 2 minutes. Season to taste with salt and pepper. Transfer chicken and vegetables to platter and serve.

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