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Chicken, Potato & Cannellini Bake
Chicken, Potato & Cannellini Bake

Chicken, Potato & Cannellini Bake

6 Review(s)
Cook Minutes 55 Min
Prep : 15 minutes Cook: 40 minutes
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If you’re looking for a winter warmer that ticks all the boxes, then this bake is for you! Just 15 minutes prep and your oven does the rest!

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What do I need ?
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1 serving
Servings
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
500 g chicken thigh fillets
1 Tbsp flour seasoned with salt and pepper
100 g chorizo sausage, sliced
1 leek, washed and sliced
1 tsp Gregg’s Ground Smoked Paprika
½ tsp Gregg's Rubbed Thyme
420 g can Wattie’s Cannellini Beans in Springwater, drained
½ cup chicken stock
400 g red potatoes, washed and thinly sliced
¼ cup finely grated Parmesan
Shake of Gregg’s Ground Smoked Paprika
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How do I make it ?
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Step 1
Preheat oven to 180°C (fan assisted). Cut each chicken thigh into 4 or 5 pieces. Toss the chicken in the seasoned flour. Heat a dash of oil in a frying pan and brown the chicken pieces. Transfer to an ovenproof dish.
Step 2
Add the chorizo into the pan and brown. Scatter over the chicken. Reduce the pan heat and add the leek and cook until softened. Add Gregg’s Ground Smoked Paprika and Gregg’s Rubbed Thyme and stir. Pour over chicken stock and add Wattie’s Cannellini Beans. Stir while bringing sauce to the boil. Pour over the chicken.
Step 3
Overlap thinly sliced potatoes over the chicken. Brush potatoes with a little extra olive oil and scatter over Parmesan. Shake extra smoked paprika over the potatoes. Place in the oven and cook for 40-45 minutes until potatoes and chicken are cooked. Allow to stand for 10 minutes before serving with your favourite green vegetables.
Kraft Kitchen Tips!
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Replace chorizo with chopped bacon if wished.
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Replace Wattie’s Cannellini Beans in Springwater with Wattie’s Pinto Beans in Springwater if wished.
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