Braised chicken & beans
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 1 tbsp olive oil
- 4 skinless boneless chicken thighs
- 1 onionchopped
- 1 garlic clovechopped
- 1 tsp dried thyme
- 300ml white wine
- 400g can flageolet beanrinsed and drained
- handful parsleyleaves
Nutrition: per serving
- kcal457
- fat12g
- saturates3g
- carbs30g
- sugars11g
- fibre6g
- protein48g
- salt1.11glow
Method
step 1
Heat the oil in a wide pan with a lid, add the chicken, then quickly cook to brown it all over.
step 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.
step 3
Stir the beans into the pan and briefly warm through. Roughly chop the parsley, then scatter over to serve.
