Chicken, butter bean & pepper stew

Ingredients

• 1 tbsp olive oil 
• 1 large onion chopped
• 2  celery stalks chopped
• 1  bell pepper diced yellow deseeded
• 1  bell pepper diced red deseeded
• 1  garlic clove crushed
• 2 tbsp paprika 
• 400 g tomatoes chopped canned
• 150 ml chicken stock see 
• 800 g shell beans drained and rinsed canned
• 8  chicken thighs skinless

Equipment

• oven
• casserole dish

Directions

1. Heat oven to 180C/160C fan/gas
2. Heat the oil in a large flameproof casserole dish.
3. Add the onion, celery and peppers, and fry for 5 mins.
4. Add the garlic and paprika, and cook for a further 3 mins.
5. Stir in the tomatoes, stock and butter beans, and season well. Bring to the boil, then nestle the chicken thighs into the sauce. Cover with a tight-fitting lid and put in the oven for 45 mins.