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Two Bean Chicken Casserole


Every year Spring rolls by and does its crazy dance of blowing sunny and wet. But, I love this time. It is just cool enough to still yearn for warming and comfort foods and yet bright for longer that you can linger over a glass of wine and a full belly. A time when you can sit outside to watch the sun go down with a light blanket and a steaming bowl of a slow cooked meal! :)

This casserole, is simply layers of love - from the richly browned and crisped chicken thighs, to the caramelized mushrooms, the depth of sage and the richness of a double bean stew. Pour yourself a glass of crisp white, because it is that kind of saucy indulgence - cold wine, warm belly!


Two Bean Layered Chicken Casserole

6 chicken thighs, skin on

1 large yellow onion, julienned

5 cloves of garlic, minced

2 cups of earthy mushrooms of your choice, sliced (I used shitake)

a healthy handful of frozen haricot verts

1 can of chickpeas, drained

1 can of cannelloni beans, drained

2 sprigs of fresh sage

2 cups of water

salt, pepper and generous olive oil

In a frying pan, heat a generous amount of olive oil and crisp the chicken thighs rendering the fat beneath the skin. Transfer to a casserole dish and arrange in one layer.

In the same pan, sauté onions and garlic till soft and add the mushrooms till gently browned. Pile them on top of the chicken.

Sprinkle around the haricot verts and then tip the cans of beans in. Top with water and tuck the sage sprigs on the sides.

Season liberally with salt and pepper.

Cook in a 300F oven for 2 hours letting everything simmer and come together. Check for water level midway and top off as needed for your preferred soupiness.


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