Chicken and Red Kidney Bean Bake

Serves: 6

Ingredients:

6 chicken thighs
1 packet Savory Chicken Supreme Soup Mix
1 rasher bacon, chopped
2 onions, chopped
1 clove garlic, crushed
1/2 cup water
1/4 cup white wine
1 teaspoon dried mixed herbs
1 teaspoon sugar
13 1/2 ounce (425 g) can peeled tomatoes
15 ounce (470 g) can red kidney beans, drained

Microwave Method:

1. Toss chicken thighs and soup mix together in a freezer bag, until thighs are evenly coated.
2. Place chicken on a roasting rack. Cook for 8-10 minutes on MEDIUM HIGH.
3. Place bacon, onions and garlic in a 2.5-quart (2.5-litre) casserole dish. Cook for 3-4 minutes on HIGH.
4. Stir in remaining soup mix, partially cooked chicken thighs, water, wine, mixed herbs, sugar and tomatoes.
5. Cover and cook for 10-12 minutes on MEDIUM HIGH.
6. Stir in kidney beans, cook a further 5-7 minutes on MEDIUM HIGH.
7. Serve with boiled rice.

Convection Microwave Method:

1. Toss chicken thighs and soup mix together in a freezer bag, until thighs are evenly coated.
2. Place chicken thighs and remaining soup mix into a 2.5-quart (2.5-litre) casserole dish.
3. Add bacon, onions, garlic, water, wine, mixed herbs. sugar and tomatoes.
4. Cover and cook for 1-1 1/2 hours on SLOW COOK, stirring twice during cooking.
5. Stir in kidney beans and cook a further 30 minutes.
6. Serve with boiled rice.