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: 590 g pack slower reared chicken thigh fillets; 2 tsp olive oil; 1 onion, thinly sliced; 2 clove/s garlic, in their skins, bashed; 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; Seasonal greens and a baguette or garlic bread, 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. For more chicken recipes click here.

4.5 out of 5 stars(13) Rate this recipe

HealthyLow in saturated fatHigh proteinSource of fibre1 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook30 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

590g pack slower reared chicken thigh fillets
2 tsp olive oil
1 onion, thinly sliced
2 clove/s garlic, in their skins, bashed
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
Seasonal greens and a baguette or garlic bread, to serve (optional)

Cut the chicken into bitesized pieces. Warm the oil in a wide frying pan over a high heat, then cook the chicken, onion, garlic and thyme 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, cooked through 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. Scatter more thyme leaves and serve with greens, and crusty baguette or garlic bread, if you like.

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.

Typical values per serving when made using specific products in recipe