Warming and full of flavour
“2 onions, finely sliced
3 cloves of garlic, crushed
2 sticks celery, finely sliced
3 sprigs thyme
2 rashers back bacon, chopped
salt and freshly ground pepper
8 skinless chicken pieces
3/4 cup (190ml) dry white wine
2 cups (500ml) chicken stock
2 carrots, peeled and roughly chopped
1 can butter beans
100g portabellini mushrooms, quartered
10g fresh parsley, roughly chopped
Heat a little olive oil in a heavy-based casserole pot and fry onions, garlic, celery, thyme and bacon until soft and slightly golden.
Season chicken pieces with salt and freshly ground pepper, add to pot and brown well.
Add wine and deglaze the pan, scraping any bits from the bottom of the pan.
Pour in stock and bring to the boil.
Lower heat, add carrots and beans and simmer gently for about 45 minutes or until chicken is cooked and tender.
Heat a separate pan with a little olive oil and sauté mushrooms over a high heat until softened and any liquid released has evapourated. Season with salt and pepper and add to the casserole.
Remove casserole from heat, check seasoning and garnish with freshly chopped parsley. Serve with steamed brown basmati rice.
Here the old adage of white wine with white meat works well – a wooded Chardonnay will also complement the creamy texture of the beans.