Chicken with beans one pot wonder
2tbsp olive oil
8 big, skinless, boneless chicken thighs
2 large leeks, trimmed and thinly sliced
1tbsp fresh rosemary leaves, chopped
2 garlic cloves, peeled and crushed
120ml dry white wine
250ml chicken stock
2tsp grainy mustard
2 x 400g tins flageolet beans, drained, but not rinsed
3 slices Serrano ham (or Parma ham)
Handful of fresh flat-leaf parsley, leaves chopped
Heat half the olive oil in a heavy-based casserole dish or large non-stick pan. Brown the chicken thighs until the outside looks nutty all over. Remove and set aside.
Throw in the leeks with a second glug of oil. Soften for two to three minutes, then add the rosemary and garlic for another minute.
Stir in the wine and let it bubble for two to three minutes, stirring all the good stuff off 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 minutes, until the chicken is tender and cooked through. Throw in the parsley.
Serve with crusty wholemeal bread to soak up those juices.