My dear hubby always made me this butterbean and chicken stroganoff which I truly love and I must say I can not replicate his dish. He adds the hubby touch to it which no one can copy. So I told him I will make my version of his dish and he loves it so much he told me to share it on my page with everyone. It is enough for 4 people or like us we have it for dinner and lunch the next day. You don’t need to add the rice to the dish if you don’t want to. You can serve the rice seperate and spoon the saucy yumminess over your rice as much or little as you want. It takes about an hour and a half from start to finish but it is so worth it and comforting. Enjoy making this recipe your own.
Ingredients
- 2 tbs Olive Oil
- 4 Chicken Thighs
- 1 Onion, chopped
- 1 Carrot, chopped
- 1 Celery stalk with leaves, chopped
- 4 Chestnut mushrooms, chopped
- 3 Garlic cloves, crushed
- 1 tsp Herb de Provence
- 1 tsp Chicken spice
- 1/2 tsp White Pepper
- 500ml Chicken Stock
- 250ml White Wine, use the one you have been drinking
- 1 cup Rice
- 1 can Butterbeans
- 250ml Cream
- 3 tsp Mushroom soup powder
Method
- Use an ovenproof casserole pan with lid.
- Brown the chicken in the olive oil. Take them out and set aside
- Fry the carrots, celery and onion until soft then add the garlic and cook for 1-2 minutes.
- Add the herbs, chicken spice, white pepper and wine and cook down for 5 minutes.
- Add the rice and stir for 1 minute before adding the stock and chicken. Place the lid on and bake in a preheated oven for 40 minutes or until the chicken is soft.
- Take the chicken out and shred it. Place them back with the rice with the rest of the ingredients.
- Put it back in the oven for 15 minutes.
- Serve and enjoy!
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