Ingredients

The following ingredients have 2 Servings
  • 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

Instruction

  • 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.