Chunky Chicken And Vegetable Casserole

• 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

1. Preheat the oven to 350u0b0F.
2. 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.
3. 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.
4. 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.

chicken thighs, flour, olive oil, pancetta, shallots, garlic, potatoes, chicken stock, white wine, beans, bay leaf, baby carrots, button mushrooms, punnet cherry tomatoes, parsley

Taken from recipes-plus.com/api/v2.0/recipes/36772 (may not work)