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Provencal Chicken, Bean & Shallot Casserole


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Provencal Chicken, Haricot Bean, and Shallot Casserole

Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people


  • 8 chicken thighs, or 4 chicken legs
  • 2 tbsp flour
  • 2 tbsp olive oil
  • 12 shallots peeled & left whole
  • 8.5 fl oz white wine
  • 10 fl oz hot water
  • 1 tin haricot beans drained & rinsed
  • 1 tin tomatoes chopped
  • 2 cloves garlic crushed
  • 2 tsp herbs de provence
  • 2 wide strips orange peel
  • salt & freshly ground black pepper

To serve

  • 1 handful flat leaf parsley roughly chopped
  • 2 tbsp small black olives


  • Preheat the oven to 180°C/Gas 4.
  • Put the flour on a plate and season with salt and pepper. Roll the chicken thighs or legs in the flour to coat all over.
  • In a large frying pan or oven proof casserole fry the chicken in the olive oil a few pieces at a time until it is golden all over. Remove the chicken to a plate and continue until they are all done.
  • In the same pan, adding a little more oil if necessary, fry the whole peeled shallots until they are browning slightly. Add the crushed garlic and fry for 1 minute, taking care not to let it burn or it will turn bitter.
  • Deglaze the pan by adding the white wine and stirring and scraping the bottom to release all the sticky caramelized bits.
  • Return the chicken to the pan, along with the hot water. If you started browning the meat and shallots in a frying pan this is the time to transfer it to an oven proof casserole.
  • Add the haricot beans, tinned tomatoes, herbs and orange peel and bring everything to the boil.
  • Cover and cook in the oven for 1.5-2 hours, until the chicken is really tender and falling off the bone. Remove from the oven and scatter over the parsley or olives.
  • Serve immediately with mashed potatoes, polenta or buttered couscous, or even chunks of bread torn from a crusty loaf.

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