Healthy chicken casserole

Healthy chicken casserole


  1. Heat the oil in a non-stick sauté pan and cook the chicken thighs over a high heat until browned on all sides. Drain on kitchen paper and keep warm.
  2. Add the garlic and leeks to the pan and cook over a low heat for 3–4 minutes until softened but not browned. Add the beans, thyme, bay leaf and wine or stock and simmer for a further 4 minutes. 
  3. Arrange the chicken thighs on top of the beans, cover the pan and cook over a low heat for 15–20 minutes until the chicken is cooked through.

Serve with: d'Arenberg The Hermit Crab Viognier/Marsanne, £10.99.
Works well because it’s rounded with a stone fruit flavour which goes well white meat and creamy sauces

Recipe from Waitrose Cellar.

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Great for a no-fuss mid-week meal and less than 500 calories


1 tsp olive oil
6 British Chicken Thigh Fillets
2–3 cloves garlic, finely sliced
400g pack Trimmed Leeks, thinly sliced
400g can Epicure Organic Haricot Beans, drained and rinsed
3?–4 sprigs fresh thyme
1 fresh bay leaf
150ml dry white wine or chicken stock


Time: 45 minutes
Serves: 3
Nutrition: 428 Cals, 19.2g Fat, 5g Sat Fat