Yes it’s another chicken recipe but we’ve made a pact not to cook anymore chicken for a while. We got all over-excited when we realised M&S had skinless, boneless chicken thighs and bought tonnes of them and now we’re sick of chicken. Still, this was quite nice with a nice tang from the wine and as we’d opened the bottle we felt we had to have a glass to drink too. Another healthy one and quick to make after work.
The healthy mid-week recipes are going to be non-chicken for the forseeable future.
Braised chicken & flageolet beans – serves 2, but easily doubled
- 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 & drained
- handful of flat parsley
Heat the oil in a wide pan with a lid, add the chicken and brown it all over. Tip in the onion, garlic and thyme, then fry for 2 minutes.
Pour in the wine, 150ml water and season with salt & pepper. Bring to the boil, then simmer for 20 minutes, covering half way through, until the chicken is cooked.
Stir in the beans and warm through briefly. Roughly chop the parsley and stir it in to serve.
Wine suggestion: We used a Chilean Chardonnay in the dish which tasted good to drink with it too. Chardonnay and chicken are nice together.
(Original recipe from BBC Good Food)
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