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Ingredients
1 tbsp olive oil
4 chicken thighs boneless skinless
1 onion chopped
1 garlic clove chopped
1 tsp thyme leaves dried
300 ml white wine
400 g flageolet bean rinsed drained canned
1 handful parsley leaves
Equipment
frying pan
Directions
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.
