Ingredients

• 1tbsp plain flour
• 4 skinless chicken drumsticks
• 2tsp olive oil
• 3 small onions, cut into small wedges
• 450g (1lb) carrots, cut into chunks
• 450g (1lb) celery, cut into chunks
• 200ml (7fl oz) apple juice
• 410g can butter beans, drained
• a small bunch watercress, roughly chopped
• juice of ½ lemon, juiced

Method

1. Preheat the oven to 180°C (160°C fan) mark 4. Put the flour on a plate, season, then roll the chicken drumsticks in it.
2. Heat the oil in a non-stick flameproof, ovenproof casserole. Add the onions, carrots, celery and 2tbsp cold water, then fry for 4-5min. Season. Add the apple juice, butter beans and chicken. Stir to mix.
3. Bring to the boil, then cover and transfer to the oven. Cook for 45min or until the chicken is cooked through and the vegetables are tender. Stir in the watercress and lemon juice and serve immediately.