• 2 chicken breasts
  • 2 x 400g tinned haricot beans
  • 8 sprigs of thyme
  • 500ml chicken stock
  • 1 lemon
  • parsley


  • STEP 1
    Season chicken breasts with salt and pepper. Warm a little olive oil add the chicken and let it brown on both sides.
  • STEP 2
    Drain the tins of haricot beans, add them to the pan together with 8 sprigs of thyme, 500ml of chicken stock and the juice of a lemon.
  • STEP 3
    Bring the stock and beans to the boil, then lower the heat and simmer for 10 to 15 minutes.
  • STEP 4
    Stir in 4 tablespoons of chopped parsley, check the seasoning and serve.

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