Chicken And Bean Casserole

• 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

1. Preheat the oven to 350u0b0F. 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.
2. 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.
3. Stir in the tomato, stock and tomato paste. Bring to a boil. Return the chicken to the skillet, stirring to combine. Cover.
4. 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.

chicken thighs, onion, celery, garlic, tomatoes, chicken stock, tomato paste, beans, green beans, flatleaf parsley, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/33765 (may not work)