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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 |
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+ Create new shopping listCreamy Chicken, Fennel, Butterbean & Bacon Bake
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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
