Chicken & Cannellini Bean Casserole

My Chicken & Cannellini Bean Casserole is warming, hearty and full of flavour. Use our highest welfare free range chicken thighs or legs for maximum flavour.

March 8, 2019
: 4
: 20 min
: 1 hr 45 min
: 2 hr 5 min
: Moderately easy

A fabulously tasty chicken casserole, loosely based on a Chicken Cacciatore.


  • 4 chicken legs (or 8 chicken thighs), skin on
  • ½ tsp sea salt
  • freshly ground black pepper
  • 4 cloves garlic, peeled and crushed
  • 37.5cl red wine
  • 3 bay leaves
  • 3 sprigs rosemary
  • 30 ml olive oil
  • 400g tin cannellini beans, rinsed and drained
  • 3 anchovy fillets, chopped
  • 40g pitted green or black olives
  • 2 x 400g tins tomatoes
  • plain flour for dusting
  • Step 1 Pre heat the oven to 180’C/160’C fan/gas mark 4.
  • Step 2 Marinate the chicken in the seasoning, red wine, herbs and garlic for a minimum one hour, but preferably overnight.
  • Step 3 Remove the chicken from the marinade, reserving the marinade juices and dust the chicken with the seasoned flour.
  • Step 4 Heat the olive oil in a heavy based pan over a medium to high heat and brown the chicken pieces.
  • Step 5 Reduce the heat to low to medium and add all the other ingredients, including the marinade juice. Bring to a gentle simmer and cover with a lid. Remove to the pre-heated oven for 1½ hours.
  • Step 6 Serve with crusty bread and/or a salad.