Chicken with thyme & flageolet beans

Name: Chicken with thyme & flageolet beans
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 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; 400 g cans Essential Flageolet Beans In Water, rinsed and drained; 400 ml chicken stock; 1½ tsp Essential Wholegrain Mustard; Essential Baguette or Essential Garlic Baguette, to serve (optional)

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(10) Rate this recipe

HealthyHigh protein1 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook30 mins
Total time35 mins

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Ingredients

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
1½ tsp Essential Wholegrain Mustard
Essential Baguette or Essential Garlic Baguette, to serve (optional)

Method

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.
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.
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.