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Chicken and mung bean casserole


  • 1 kg of chicken thighs without bones
  • 100 g BIO mung beans from Soligrano
  • 200 g of carrots
  • 100 g of onion
  • 100 ml of heavy cream
  • 100 ml of white wine
  • 1 l of vegetable stock
  • 2 teaspoons of French mustard
  • 1 bunch of fresh parsley

 Spices: salt, pepper, thyme to taste


Fry the onion with carrots and spices and add the chopped chicken legs. Thoroughly fry the files together and pour in white wine and mustard. Cook until the wine evaporates. Pour over the vegetable stock and add the mung beans. Boil it for about 25 minutes, season with salt and pepper.

Soligrano wishes you Bon Appetit!

Author of the recipe: Chef Kolumna Park.

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More about the product Mung beans BIO.


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