Chicken Casserole With Tomatoes And Lima (Broad) Beans

• 2 teaspoons olive oil
• 1 kg skinless chicken thigh, trimmed of fat and cut in half
• 1 large brown onion, finely sliced
• 2 stalks celery, chopped
• 2 teaspoons minced garlic
• 200 g button mushrooms, sliced
• 2 (400 g) cans diced tomatoes
• 1 chicken bouillon cube
• 1 cup frozen lima beans, thawed or 1 cup frozen broad bean, thawed and peeled
• 1/2 cup pitted black olives (preferably Kalamata) (optional)
• 1 tablespoon fresh thyme leave
• cracked black pepper

1. Preheat oven to 350u0b0F.
2. Heat oil in pan over medium heat. Add chicken and cook 5 minutes, or until brown. Transfer chicken to casserole dish.
3. Add onion and celery to pan and cook 5 minutes, or until onion is soft.
4. Add mushrooms and garlic and cook 2 minutes, or until mushrooms soften.
5. Add tomatoes and bouillon. Bring to boil, then pour everything into the casserole dish.
6. Cover dish tightly and bake in oven for 35 minutes, or until chicken is tender.
7. Add lima (broad) beans, olives if using, and half the thyme, and cook another 10 minutes or so.
8. Season with pepper and remaining thyme, and serve with pasta or rice.

olive oil, chicken thigh, brown onion, stalks celery, garlic, button mushrooms, tomatoes, chicken, frozen lima beans, black olives, thyme, cracked black pepper

Taken from www.food.com/recipe/chicken-casserole-with-tomatoes-and-lima-broad-beans-162641 (may not work)