This chicken casserole is fresh and bursting with flavour by adding fresh herbs and olives, which also makes it less wintry so great for eating now. It has excellent pre biotic vegetables that feed our good bacteria, chicken stock to heal the gut lining and the beans provide an excellent source of fibre.
Serves 2
INGREDIENTS
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300-400g organic Chicken breast or thigh meat, diced ⠀
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2 shallots, roughly chopped⠀
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2 garlic cloves, chopped ⠀
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2 leeks, white part only, finely chopped ⠀
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2 tablespoons olive oil ⠀
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500 ml organic chicken stock ⠀
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Large handful Swiss Chard, Spring Greens or Kale leaves
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Small handful each of torn mint and basil leaves ⠀
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10 Kalamata olives, pitted ⠀
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1 cup cooked cannellini beans ⠀
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Salt & Pepper to taste
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To Serve, 1 lemon, 1 slice and the rest juiced⠀
METHOD
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Saute the shallots, onion and leeks on a low heat for 5 minutes in a small casserole dish. Add the chicken and the stock and bring to the boil. Cover with the lid. Transfer to the oven and cook at 120C for 3 hours.⠀
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20 minutes before end of cooking time add the kale and beans and olives.⠀
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Remove from the oven and add the herbs. Add Salt and pepper to taste. ⠀
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Squeeze in the lemon. Serve with a drizzle of olive oil and a lemon slice.
