Spanish Chicken Casserole

1.

Add the 2 tbsp of Olive Oil to the heavy-duty saucepan, then add the chicken thighs to brown.

2.

Meanwhile, peel and chop the onion, crush the garlic and add to the pan with the browned meat. Cook the onions until they are soft and the chicken is tender.

3.

Add the two cans of tomatoes, stock and stir.

4.

Add the butter beans, olives, tomato puree, salt and pepper. Pop the lid on and place into a preheated oven at 170 degrees for 45 mins.

5.

Serve with crusty white bread and a green salad