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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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A healthy, low-fat dish that can be doubled or halved with ease. Ingredients:
1 tablespoon olive oil |
4 boneless skinless chicken thighs |
1 onion, chopped |
1 garlic clove, chopped |
2 slices bacon, chopped (optional) |
3 ounces mushrooms, quartered (optional) |
1 teaspoon dried thyme |
1 cup white wine |
1/2 cup chicken broth |
salt and pepper |
14 ounces flageolet beans, rinsed and drained |
1 ounce parsley |
Directions:
1. Heat the oil in a wide pan with a lid, add the chicken, then quickly cook to brown it all over.
2. Tip in the onion, garlic, mushrooms, bacon and thyme, then fry for a further 2 minutes
3. Pour in the wine, broth and a little salt and pepper. Bring to the boil, then simmer uncovered for 30 minutes until the chicken is tender.
4. Stir the beans into the pan and briefly warm through.
5. Roughly chop the parsley, then scatter over to serve.
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