Chicken And Bean Casserole - cooking recipe

Ingredients

6 None boneless skinless chicken thighs, trimmed and cut into 1 1/2-inch cubes
1 large onion, finely chopped
2 None celery sticks, thickly sliced
2 cloves garlic, crushed
1 can (14 oz) diced tomatoes
2 cups chicken stock
1/3 cup tomato paste
1 cup frozen fava beans, thawed and peeled
5 oz green beans, trimmed and halved diagonally
1/4 cup chopped flat-leaf parsley, to serve
None None Lemon wedges, to serve

Preparation

Preheat the oven to 350\u00b0F. Spray the chicken with no stick cooking spray. Heat a medium ovenproof skillet on medium heat. Cook and stir the chicken, in batches, for 2 mins or until seared. Transfer to a heatproof plate.
Add the onion and celery to the skillet. Cook and stir for 4-5 mins or until the onion softens. Add the garlic and cook, stirring, for 30 seconds.
Stir in the tomato, stock and tomato paste. Bring to a boil. Return the chicken to the skillet, stirring to combine. Cover.
Bake for 15 mins. Add the beans; cover and bake for 10 mins more. Season. Serve the chicken sprinkled with parsley. Serve with lemon wedges.