Paprika Chicken, Bacon, and Butter Bean Casserole

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Ingredients

  • 1 tbsp olive oil
  • 6 RSPCA Assured chicken thigh fillets, halved
  • 3 RSPCA Assured streaky bacon rashers, chopped
  • 1 large onion, chopped
  • 2 red peppers, deseeded and diced
  • 1 garlic clove, crushed
  • 2 tbsp paprika
  • 400g can chopped tomatoes
  • 1 tbsp tomato puree
  • 150ml chicken stock
  • 400g can butter beans, drained and rinsed
  • zest of 1 lemon

Method

  1. Preheat oven to 180C, fan 160C, Gas mark 4
  2. Heat the oil in a large ovenproof casserole dish and add the chicken
  3. Cook until lightly golden brown then remove and set aside
  4. Add the bacon to the casserole and cook for 3 to 4 minutes or until it begins to take on colour
  5. Add the onion and peppers, and fry for 5 minutes
  6. Add the garlic and paprika and cook for a further 3 minutes
  7. Stir in tomatoes, stock and butter beans, and season well
  8. Bring to the boil and return the chicken thighs to the sauce
  9. Cover with a tight-fitting lid and put in the oven for 30 minutes
  10. Scatter over the lemon zest just before serving
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