Chunky Chicken And Vegetable Casserole - cooking recipe

Ingredients

1 2/3 lbs boneless chicken thighs, skin on or off, halved
1/2 cup flour, seasoned with salt and pepper, to dust
2 tbsp olive oil
6 slices pancetta, coarsely chopped
6 None shallots, peeled, halved if large
4 cloves garlic, sliced
6 small potatoes, halved
1/2 cup chicken stock
1/2 cup white wine
1 can (15 oz) lima beans, drained and rinsed
1 None bay leaf
8 oz baby carrots
8 oz button mushrooms, trimmed, halved if large
8 oz punnet cherry tomatoes
None None Coarsely chopped parsley, to garnish

Preparation

Preheat the oven to 350\u00b0F.
Lightly dust chicken in seasoned flour, shaking off excess. Heat oil in a Dutch oven on high heat. Cook chicken in 2 batches, for 2-3 mins each side, until browned. Remove to a plate.
Add pancetta, shallots and garlic to same pan. Cook for 2-3 mins, until lightly browned. Return chicken to pan with potatoes, stock, wine, beans and bay leaf, and season to taste. Return to a simmer. Cover.
Bake for 15 mins. Stir in carrots, mushrooms and tomatoes. Bake, covered, for a further 25-30 mins, until chicken is cooked through and carrots tender. Sprinkle with parsley to serve.