Guest Post: Chicken and Butter bean Casserole

Things are hectic in the Mamacook household.  As many of you know, there have been some problems going on of late and things have been stressful and busy.  As a result, I have gratefully accepted the offer of a guest post from the lovely Best of 2 Sisters.

I was honoured to be given a few options on what I'd like them to cook for us and chose this because it sounded like something my son would love and seemed great for the increasingly chilly days.  I hope you enjoy too and also take a look at their blog, which has fantastic photography I think you'll agree.  And so without further ado, may I hand you over to Louisa and Camilla Best of 2 Sisters:

CHICKEN AND BUTTERBEAN CASSEROLE

Hi! We are Louisa & Camilla and we blog over at our blog Bestof2Sisters (www.bestof2sisters.com). Really excited to share one of our favorite recipes with readers of MamaCook

This hearty casserole has become a household favorite since we first introduced it 2 month ago. Our girls love the finely sliced vegetables together with the moist chicken, and always ask for second helpings (rare occurrence in this household, being skinny little rabbits and all). Also a really great dish for our 1 year old Lucia, who enjoys picking up bits of her food and giving it a good inspection before trying a bite, or too.

Ingredients

Olive oil

2 onions finely chopped

2 cloves of garlic, crushed

2 carrots, finley diced

1 stick of celery, finely sliced

2 sweet peppers, finely sliced

3 baby leeks

6 flat mushrooms (I often leave this out)

1 tin chopped tomato

1 litre/ 3 pints of chicken stock

2 tbsp soy sauce

1 tin of butter beans

4 chicken breasts, cut into cubes

Method

Heat olive oil. Add onions and garlic and fry gently. Add vegetables. Still gently. Add stock, soy sauce, and tinned tomatoes and simmer for 20-30 minutes (depending on size of vegetables, ours tend to be mini). Add chicken and butterbeans and simmer for another 10 minutes until cooked through.