Make this casserole the day before to allow the flavours to develop – if you can stop yourself scoffing it straight away
This quick, tasty casserole improves with time, so you could make it in advance, allowing the flavours to develop. It is also delicious cold – I couldn't stop eating it from the fridge.
*(Serves 4)* 99p a portion
*100g dried butter beans, soaked overnight, *22p
*1 tbsp oil, *3p
*4 chicken drumsticks/thighs, *£2
*1 onion, chopped *9p
*4 cloves of garlic, thinly sliced, *10p
*1 carrot, chopped, *8p
*100g streaky bacon, chopped, *£1.13
*1 tsp mixed dried herbs, *3p
*1 tbsp artichoke hearts, thinly sliced, *20p
*300ml chicken stock, *2p
*1 tbsp tomato puree, *10p
Drain and rinse the beans thoroughly (make sure they have soaked for at least eight hours), then pop them in a saucepan. Cover with water and boil rapidly for 10 minutes, then remove from the heat.
Add a little oil to a large saucepan on a high heat and add the chicken, skin-side down. Cook for 10 minutes, turning halfway through.
When the chicken has browned, add the onion, garlic, carrot, bacon and herbs, and reduce the heat to medium for a further 10 minutes.
Drain the beans and add to the pan with the artichokes, pour over the stock and stir in the puree. Bring to the boil, then reduce to a simmer and cover with a lid, plate or foil. Simmer for 20 minutes until the chicken is cooked through and the sauce has thickened.
*Jack's tips*
The artichokes in this dish can be replaced with a generous amount of cabbage. You can buy the savoy variety frozen, which is ideal if you don't want to be eating cabbage all week, and cheaper too.
• For more recipe ideas, including using up remaining ingredients, see agirlcalledjack.com or follow @MsJackMonroe on Twitter. Reported by guardian.co.uk 1 day ago.
This quick, tasty casserole improves with time, so you could make it in advance, allowing the flavours to develop. It is also delicious cold – I couldn't stop eating it from the fridge.
*(Serves 4)* 99p a portion
*100g dried butter beans, soaked overnight, *22p
*1 tbsp oil, *3p
*4 chicken drumsticks/thighs, *£2
*1 onion, chopped *9p
*4 cloves of garlic, thinly sliced, *10p
*1 carrot, chopped, *8p
*100g streaky bacon, chopped, *£1.13
*1 tsp mixed dried herbs, *3p
*1 tbsp artichoke hearts, thinly sliced, *20p
*300ml chicken stock, *2p
*1 tbsp tomato puree, *10p
Drain and rinse the beans thoroughly (make sure they have soaked for at least eight hours), then pop them in a saucepan. Cover with water and boil rapidly for 10 minutes, then remove from the heat.
Add a little oil to a large saucepan on a high heat and add the chicken, skin-side down. Cook for 10 minutes, turning halfway through.
When the chicken has browned, add the onion, garlic, carrot, bacon and herbs, and reduce the heat to medium for a further 10 minutes.
Drain the beans and add to the pan with the artichokes, pour over the stock and stir in the puree. Bring to the boil, then reduce to a simmer and cover with a lid, plate or foil. Simmer for 20 minutes until the chicken is cooked through and the sauce has thickened.
*Jack's tips*
The artichokes in this dish can be replaced with a generous amount of cabbage. You can buy the savoy variety frozen, which is ideal if you don't want to be eating cabbage all week, and cheaper too.
• For more recipe ideas, including using up remaining ingredients, see agirlcalledjack.com or follow @MsJackMonroe on Twitter. Reported by guardian.co.uk 1 day ago.