
The recipe was added to the favourites.
Show favouritesThe recipe was removed from the favourites.
Show favouritesAn error occurred. Please try again.
Ingredients
1 packet packet | Chicken Legs Chicken Leg | |
1 packet packet | Bacon Bacon | |
1 pieces piece | Fennel Fennel | |
1 cloves clove | Garlic
Garlic (peeled and thinly sliced) | |
1 handfuls handful | Parsley
Parsley (chopped) | |
1 | Red Onions
Red Onion (sliced) | |
1 tbsp tbsp | Olive Oil Olive Oil | |
250 ml ml | Cream Cream | |
1 tins tin | Bean Bean |
Add ingredients to existing shopping list or create new one
+ Create new shopping listCreamy Chicken, Fennel, Butterbean & Bacon Bake
This recipe was liked
This recipe was disliked
An error occurred. Please try again.
Method
This is the type of dish to cook at home all the time. It’s quick, easy & delicious, and best of all there's only one dish to wash up!
- Preheat the oven to 180c. Pour the olive oil into a large baking dish. Add the chicken, coating it well with the oil, season with salt & pepper and roast for 20 minutes.
- Add the fennel, onion, garlic & bacon, and roast for another 20 minutes.
- Add the cream & butterbeans. Stir well and return to the oven for 5 more minutes, or until the cream has thickened.
- Garnish with the chopped parsley and more black pepper and serve with boiled rice