Chicken And Bean Casserole

2 tablespoons polyunsaturated vegetable oil
4 chicken pieces, skinned
450 g/I lb small new potatoes, scrubbed
1 onion, peeled and chopped
2 carrots, peeled and sliced
225 g/8 oz tomatoes, skinned and chopped
100 g/4 oz mushrooms, wiped and sliced
2 tablespoons tomato puree
50 g/2 oz cornflour
600 ml/1 pint chicken stock
4 tablespoons sherry
1 x 284 g/10 oz can haricot beans
salt
freshly ground pepper
chopped parsley, to garnish

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 cornflour 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 (180 °C/350 °F, Gas Mark 4) 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.

SERVES 4