Chicken with beans one-pot wonder

Chicken with beans one-pot wonder


  1. 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.
  2. Throw in the leeks with a second glug of oil. Soften for 2-3 mins then add the rosemary and garlic for another minute.
  3. 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.
  4. 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.

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.


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