Chicken and bean casserole

Serves 4

Ingredients

1 tbsp olive oil400g skinless chicken breasts, chopped1 onion, chopped1 celery stick, chopped2 carrots, sliced 2 garlic cloves, crushed2 tbsp chopped fresh rosemary leaves1 bay leaf2 tsp dijon mustard500ml very-low-salt chicken stock400g tin black eyed beans, rinsed200g spinach

Method

• Heat half the olive oil in a large flameproof casserole dish (one with a lid) over a medium-high heat. Add the chicken and cook, stirring, for 5 mins or until browned all over. Transfer to a plate.

• Add the remaining oil to the casserole dish. When hot, add the onion, celery, carrots and garlic and cook for 6-8 mins until softened slightly.

• Return the browned chicken to the casserole dish, together with the rosemary, bay leaf, mustard and stock. Bring to the boil, then reduce the heat to low. Cover with the lid and simmer for 20 mins.

• Add the beans and simmer for 10 mins more or until the chicken are cooked through. Stir the spinach through the stew and cook for 1-2 mins until it's wilted, then divide among 4 bowls and serve.