ASDA part of the Wal-Mart family

• 1tbsp olive oil
• 1 onion, halved and finely sliced
• 2 carrots, peeled and thickly sliced
• 2 celery sticks, thickly sliced
• 605g pack chicken thigh fillets, without skin
• 1tbsp plain flour
• 500g new potatoes, quartered
• leaves from 2 rosemary and 2 thyme sprigs
• 600ml stock, made from a stock cube
• 2tbsp cornflour
• 410g can Asda Butter Beans, drained
• Crusty wholegrain or seeded bread to serve

1 Preheat the oven to 180C/160C Fan/ Gas 3. Heat the oil in a large ovenproof pan and cook the onion until soft. Add the carrots and celery and stir so they are all coated in oil. Cook for 4-5 minutes.

2 Toss the chicken in the flour, add to the pan and cook until lightly browned. Then add the potatoes, rosemary, thyme and stock. Heat until simmering, cover and cook in the oven for 45 minutes.

3 Mix the cornflour with four tablespoons of water to make a paste. Stir into the casserole and then add the beans and cook for another 10 minutes. Serve with big hunks of bread.