What you'll need

Serves 2 (meals)

• 1 tablespoon olive oil
• 4 chicken drumsticks
• ½ brown onion, halved and thinly sliced
• 2 stalks celery, cut into 2 cm-thick slices
• 1 clove garlic, crushed
• 100g button mushrooms, thickly sliced
• 400g canned chopped roma tomatoes
• ½ cup chicken stock
• 75g frozen broad beans, thawed and peeled
• 2 teaspoons fresh thyme leaves
• Salt and black pepper

The easy bit

1. Preheat oven to 180°C.
2. Heat the oil in a non-stick frying pan over medium heat.
3. Add the chicken and cook, turning occasionally, for 5 minutes or until brown.
4. Transfer chicken to a casserole dish. Add onion and celery to the frying pan and cook, stirring, for 5 minutes or until soft.
5. Add garlic and mushrooms and cook, stirring, for 2 minutes or until mushrooms are tender.
6. Add to casserole dish with the chicken, then add the tomatoes and stock.
7. Cover with a lid or foil and bake for 30 minutes or until chicken is tender.
8. Add broad beans and thyme and cook for a further 5 minutes or until broad beans are tender.
9. Remove from oven, season with salt and pepper and serve.

Tip: You can also use sliced green beans instead of the broad beans.

• Energy 1446kJ
• Protein 35g
• Fat 18g
• Carbs 9g