8 skinless chicken thighs
1 tbs light olive oil
150ml chicken stock
1 x 400g can chopped tomatoes
2 x 400g cans butter beans (rinsed and drained)
2 celery sticks (chopped)
1 large white onion (chopped)
1 large red pepper (deseeded and chopped)
1 large yellow pepper (deseeded and chopped)
2 tbs Paprika
1 large garlic clove (finely chopped)
Pre-heat the oven to 180º C (160º C fan oven).
In a large flameproof casserole heat the oil, add the onions, peppers and celery.
Fry for 5 minutes then add the paprika and garlic the cook for a further 3 minutes.
Stir in the stock, butter beans and tomatoes then season well.
Bring to the boil and place the chicken thighs in this sauce.
Cover tightly with a lid and cook in the oven for 45 minutes.
Could be served with plain white basmati rice or good crusty bread.