Braised chicken & beans

• olive oil↗1 tbsp tbsp
• skinless boneless chicken thighs↗4
• onion↗1

  chopped

• garlic clove↗1

  chopped

• dried thyme↗1 tsp tsp
• white wine↗300ml ml
• can flageolet bean↗400g g

  rinsed and drained

• parsley↗handful

  leaves

Step-by-step instructions

1. 1

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

2. 2

   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.

3. 3

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