Ingredients

8 chicken thighs, skinned, boned and cubed

2 tbsp vegetable oil

500ml chicken stock

400g haricot beans, drained

1 onion, finely chopped

3 carrots, finely chopped

3 celery sticks, finely chopped

1/2 tsp dried thyme

1 bay leaf

Method

Heat the oil in a large pan, add the chicken, then fry until lightly browned.

Add the vegetables, then fry for another 4-5 minutes.

Stir in the herbs and stock and bring to the boil.

Stir, cover and simmer for about 35-40 minutes until the chicken is cooked.

Add the beans and warm through before serving with chunks of crusty bread.

Cooks Comments and Tips

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