Chicken Sausage and Baked Bean Casserole

Ingredients

• 2 tins Batchlelors Baked Beans
• 2 tbsp oil
• 8 chicken thighs ( bone & skin on optional )
• 12 cocktail sausages
• 500mls chicken stock
• 1 tsp tomato puree
• 2 carrots
• 2 cloves garlic
• 1 onion
• 2 stick celery
• 1/2  tsp dried mixed herbs
• 3 tbsp worcestershire sauce
• Seasoning
• 200g breadcrumbs
• 125g garlic butter

Method

1. Wash, peel, dice the onion, garlic, carrot and celery.
2. Season the chicken thighs.
3. Make up the stock.
4. Heat oil in a hot pan and fry the chicken skin side down for 5 minutes until golden and crispy. Turn over and fry the other side.
5. Pop in the sausages and fry them in the same pan until golden. Place into the casserole dish.
6. Fry the onion, garlic, carrot and celery for 5 minutes over a medium heat until softened. Add these to the casserole dish.
7. Open the Batchlors Baked Beans. Pour in to the casserole dish.
8. Cover with stock, add in the tomato puree, Worcestershire sauce and the mixed herbs.
9.  Stir
10. To make the crumb – add the garlic butter to the pan. Toss in the breadcrumbs and coat in the butter. Toast until crispy. Sprinkle on top of the casserole.