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Chicken with thyme & flageolet beans

Chicken with thyme & flageolet beans

Garlicky and comforting, one pot recipes like this make weeknight cooking feel so much more do-able. Try with creamy mash instead of the bread, or with extra seasonal greens.

5 out of 5 stars(9) Rate this recipe
HealthyHigh protein1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook30 mins
  • Total time35 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 2 tsp Essential Olive Oil
  • 6 Essential British Chicken Thigh Fillets, cut into bitesized pieces
  • 1 loose Essential Onion, thinly sliced
  • 2 clove/s garlic, unpeeled, bruised
  • 4 sprig/s thyme, plus extra to serve
  • 2 x 400g cans Essential Flageolet Beans In Water, rinsed and drained
  • 400ml chicken stock
  • tsp Essential Wholegrain Mustard
  • Essential Baguette or Essential Garlic Baguette, to serve (optional)


  1. Warm a wide frying pan over a high heat. Add the oil, chicken, onion, garlic and thyme and cook for 10 minutes, stirring occasionally until golden.

  2. Add the beans and stock, season and simmer for 20 minutes, stirring occasionally, until the chicken is tender, thoroughly cooked and the juices run clear with no pink meat.

  3. Remove the garlic and thyme, stir in the mustard, then season. Add a splash of water to loosen, if needed. Serve scattered with more thyme, and crusty baguette or garlic bread, if liked.

Cook’s tip

Braises are a dream to reheat if making ahead. Leftover crème fraîche in the fridge? Add a dollop to enrich the sauce at the end of cooking.

To make in a slow cooker
Use whole chicken thigh fillets and brown them with the onions, garlic and thyme as above. Use ⅔ of the stock and cook on high for 4 hours, or low for 8 hours, adding the beans halfway through, until the chicken is tender, the juices run clear and there is no pink meat. Finish with the mustard and serve.


Typical values per serving when made using specific products in recipe


1,270kJ/ 302kcals



Saturated Fat












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