Braised chicken & beans
A healthy, low-fat dish that can be doubled or halved with ease. We think this will be a firm favourite in no time
- Prep: 10 mins
Cook: 30 mins
- Serves 2
- Easy
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 beans, rinsed and drained
- handful parsley leaves
Healthy benefits
Chicken thighs supply twice the levels of iron and
zinc of breast meat and are rich in tryptophan,
which helps to lift your mood and promotes restful
sleep. Flageolet beans are packed with B vitamins.
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.
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