Hearty Chicken Casserole with Rye and Raisin Bread

RYE AND RAISIN BREAD:

Lightly grease 9 x 5 inch loaf pan, line the base with paper, then grease the paper.

Combine the dry ingredients in a bowl, then stir in the raisins, milk, molasses and vinegar. Spoon the mixture into the prepared pan and bake at 375 degrees F for about 50 minutes, or until a skewer inserted in the middle comes out clean.

Let stand for 5 minutes then turn onto a wire to cool. While the bread is baking, prepare the chicken casserole.

Heat the oil in a large wide pan, add the chicken pieces in batches and cook over a high heat until well browned all over. Remove the chicken to a plate. Add the onions, garlic, thinly sliced speck, carrots and celery to the pan and cook, stirring, until the onions are soft. Add the undrained crushed tomatoes, tomato paste and stock and bring to a boil. Return the chicken pieces to the pan and simmer, uncovered, for about 15 minutes, or until the chicken is just tender. Add the beans and herbs, and simmer until heated through.

Serve with slices of Rye and Raisin Bread and butter.

This recipe can be made a day ahead and is also suitable for freezing.