- Heat half the olive oil in a heavy-based casserole dish or large non-stick pan. Brown the chicken thighs till the outside looks nutty all over. Remove and set aside.
- Throw in the leeks with a second glug of oil. Soften for 2-3 mins then add the rosemary and garlic for another minute.
- Stir in the wine and let bubble for 2-3 mins, stirring in the sediment from the bottom of the pan. Add the stock, mustard and beans, then tear in the ham.
- Bring to the boil then lower the heat, pop a lid on and simmer for 25-30 mins till the chicken is tender and cooked through. Throw in the parsley.
Recipe from Fay makes it Easy, published by Harper Collins, £20.
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Costs just £1.90 per serving
2 tbsp olive oil 8 big skinless, boneless chicken thighs 2 large leeks, trimmed and thinly sliced 1 tbsp fresh rosemary leaves, chopped 2 garlic cloves, peeled and crushed 120mI (4floz) dry white wine 250ml (9floz) chicken stock 2 tsp grainy mustard 2 x 400g (14oz) tins flageolet beans, drained, but not rinsed 3 slices Serrano ham Handful of fresh flat-leaf parsley, leaves chopped
Time: 10 minutes Serves: 4 Nutrition: 394 Cals, 12g Fat, 2.5g Sat Fat