|1 packet packet||Chicken Legs Chicken Leg|
|1 packet packet||Bacon Bacon|
|1 pieces piece||Fennel Fennel|
|1 cloves clove|| Garlic
(peeled and thinly sliced)
|1 handfuls handful|| Parsley
|1|| Red Onions
|1 tbsp tbsp||Olive Oil Olive Oil|
|250 ml ml||Cream Cream|
|1 tins tin||Bean Bean|
Creamy Chicken, Fennel, Butterbean & Bacon Bake
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