Braised chicken & beans

2 servings 30-60 minutes 600 kcal or less alcohol booze chicken thigh chicken thighs flageolet bean flageolet beans mains make ahead one-pot parsley thigh thyme white wine

N/A

Source

Ingredients

1 tbsp olive oil

4 skinless boneless chicken thighs

1 onion , chopped

1 garlic clove , chopped

1 tsp dried thyme

300ml white wine

400g can flageolet bean , rinsed and drained

handful parsley leaves

Method

Heat the oil in a wide pan with a lid, add the chicken, then quickly cook to brown it all over.

Tip in the onion, garlic and thyme, then fry for a further 2 mins. Pour in the wine, 150ml water and a little salt and pepper. Bring to the boil, then simmer for 20 mins, covering halfway through the cooking time, until the chicken is tender.

Stir the beans into the pan and briefly warm through. Roughly chop the parsley, then scatter over to serve.