Chicken, butter bean & pepper stew

3 of 5-a-day 4 servings 600 kcal or less a week of healthy easy dinners casserole cheap chicken casserole fibre iron low calorie mains over an hour pulses simple vitamin c

Ingredients

1 tbsp olive oil

1 large onion , chopped

2 celery sticks, chopped

1 yellow pepper , deseeded and diced

1 red pepper , deseeded and diced

1 garlic clove , crushed

2 tbsp paprika

400g can chopped tomato

150ml chicken stock

2 x 400g cans butter beans , drained and rinsed

8 skinless chicken thighs

Method

Heat oven to 180C/160C fan/gas 4. Heat the oil in a large flameproof casserole dish. Add the onion, celery and peppers, and fry for 5 mins. Add the garlic and paprika, and cook for a further 3 mins.

Stir in the tomatoes, stock and butter beans, and season well. Bring to the boil, then nestle the chicken thighs into the sauce. Cover with a tight-fitting lid and put in the oven for 45 mins.