Preparation time: 10 minutes
Cooking time: 30 minutes
1 tsp olive oil
6 chicken thigh fillets
2 3 cloves garlic, finely sliced
400g trimmed leeks, thinly sliced
400g (14oz) can haricot beans, drained and rinsed
3-4 sprigs fresh thyme
1 fresh bay leaf
150ml (5floz) dry white wine or chicken stock
1 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.
2. 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.
3 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.
Recipe and image courtesy of waitrose.com