Chicken thighs, butter bean and pepper stew

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.