Ingredients:
2 teaspoons olive oil
1 kg skinless chicken thighs, trimmed of fat and cut in half
1 large brown onions, finely sliced
2 stalks celery, chopped
2 teaspoons minced garlic
200 g button mushrooms, sliced
2 (400 g) cans diced tomatoes
1 chicken bouillon cubes
1 cup frozen lima beans, thawed or 1 cup frozen broad beans, thawed and peeled
1/2 cup pitted black olives ( preferably Kalamata) (optional)
1 tablespoon fresh thyme leaves
cracked black pepper
Directions:
Preheat oven to 350 F.
Heat oil in pan over medium heat. Add chicken and cook 5 minutes, or until brown. Transfer chicken to casserole dish.
Add onion and celery to pan and cook 5 minutes, or until onion is soft.
Add mushrooms and garlic and cook 2 minutes, or until mushrooms soften.
Add tomatoes and bouillon. Bring to boil, then pour everything into the casserole dish.
Cover dish tightly and bake in oven for 35 minutes, or until chicken is tender.
Add lima (broad) beans, olives if using, and half the thyme, and cook another 10 minutes or so.
Season with pepper and remaining thyme, and serve with pasta or rice.
Servings: 4
Time preparation: 15 min.
Time total: 70 min.