30 December 2012,21:23 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
1 hour 20 minutes

Preparation Method :

  • Heat the oil in a large saucepan and cook the chicken until brown all over.
  • Remove with a slotted spoon and place in a casserole with the potatoes.
  • Add the onion and carrots to the pan and saute for 5 minutes, then add the tomatoes and mushrooms and Cook for a further 2 minutes.
  • Blend together the tomato puree and corn flour and add to the vegetables.
  • Blend in the stock and bring to the boil, stirring, then add the sherry, haricot beans and salt and pepper to taste.
  • Pour over the chicken and potatoes, cover and cook in a preheated moderate oven for 1 hour or until the chicken and potatoes are tender.
  • Add a little more stock or water if the casserole is becoming too dry.
  • Serve garnished with parsley.


  • 4 tablespoons vegetable oil
  • 8 chicken pieces, skinned
  • 750 grams small new potatoes, scrubbed
  • 2 onion, peeled and chopped
  • 4 carrots, peeled and sliced
  • 500 grams tomatoes, skinned and chopped
  • 200 grams mushrooms, wiped and sliced
  • 4 tablespoons tomato puree
  • 100 grams corn flour
  • 1 liter chicken stock
  • 8 tablespoons sherry
  • 500 grams haricot beans
  • Salt
  • Freshly ground pepper
  • Chopped parsley, to garnish

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