- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 skinless boneless chicken thigh
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 garlic clove, chopped
- 1 tsp dried thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 300ml white wine
- 400g can flageolet bean, rinsed and drained
- handful parsley leaves
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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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.
Chicken thighs supply twice the levels of iron and zinc of breast meat and are rich in tryptophan, which helps to lift your mood and promotes restful sleep. Flageolet beans are packed with B vitamins.