• 2 Tbsp olive oil
  • 1 Kg chicken pieces or whole chicken, jointed
  • 8 baby onions or shallots
  • 2 sticks celery, chopped
  • 3 rashers smoky bacon, chopped
  • 150 g small button mushrooms
  • 1 cup red wine
  • 1 cup chicken stock
  • 2 Gregg's Bay Leaves
  • 2 tsp fresh thyme sprigs
  • 420 g can Wattie's Baked Beans
  1. Preheat the oven to 160°C. Heat the olive oil in a large frying pan over medium high heat. Season the chicken pieces with salt and pepper then add to the pan and brown on all sides. Remove from the pan and place into a large casserole dish.
  2. Add the baby onions or shallots, celery and bacon to the pan and cook for 3 to 4 minutes until golden. Add the mushrooms to the pan and cook for 2 to 3 minutes. Add the red wine, chicken stock, Gregg’s Bay Leaves and thyme to the pan and bring to the boil. Place into the casserole dish.
  3. Place in the oven and cook for 1 hour to 1 hour 15 minutes until the chicken is very tender and about to fall off the bone. Stir in the Wattie’s Baked Beans. Return to the oven for 15 minutes until the beans have warmed through. If desired, thicken with a little cornflour mixed with cold water.
  4. Serve with jacket baked potatoes and green vegetables.

Swap it out

  • For a hint of spice, replace Wattie's Baked Beans with Wattie’s Chilli Beans.

Made With

Baked BeaNZ®

Baked beans in a delicious rich tomato sauce.

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