- Heat the oil in a non-stick sauté pan and cook the chicken thighs over a high heat until browned on all sides. Drain on kitchen paper and keep warm.
- Add the garlic and leeks to the pan and cook over a low heat for 3–4 minutes until softened but not browned. Add the beans, thyme, bay leaf and wine or stock and simmer for a further 4 minutes.
- Arrange the chicken thighs on top of the beans, cover the pan and cook over a low heat for 15–20 minutes until the chicken is cooked through.
Serve with: d'Arenberg The Hermit Crab Viognier/Marsanne, £10.99.
Works well because it’s rounded with a stone fruit flavour which goes well white meat and creamy sauces
Recipe from Waitrose Cellar.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
Great for a no-fuss mid-week meal and less than 500 calories
1 tsp olive oil 6 British Chicken Thigh Fillets 2–3 cloves garlic, finely sliced 400g pack Trimmed Leeks, thinly sliced 400g can Epicure Organic Haricot Beans, drained and rinsed 3?–4 sprigs fresh thyme 1 fresh bay leaf 150ml dry white wine or chicken stock
Time: 45 minutes Serves: 3 Nutrition: 428 Cals, 19.2g Fat, 5g Sat Fat