This is one of my favourite recipes to cook. It is super simple, delicious and can be cooked in one pan which helps to save on the washing up.
It is a really versatile recipe. You can swap the chicken for something else and you can cook this in the oven or in the slow cooker. I've included details on how to adapt the recipe to the different cooking methods at the bottom of the recipe.
Serves two
Cook time 45 minutes
Ingredients
1 tbsp of olive oil
4 chicken thighs
50g bacon bits or pancetta
300g button mushrooms
1 large onion diced
2 cloves of garlic, diced
1 tin of butter beans
250ml chicken stock
1 cup of frozen peas
170g of green beans, sliced
Parsley, finely chopped
Method:
Heat the oil in the pan over a medium heat and add the onion, garlic and bacon bits. Cook for 5 minutes.
Add the chicken thighs skin side down and cook for 20 minutes. Turn the thighs over and add the button mushrooms and butter beans. Cook for 10 minutes.
Add the chicken stock, peas and green beans to the pan and cover with a lid and cook for another 10 minutes.
To check the chicken is cooked through, pierce the skin with a knife to push down. It will be cooked if the juices run clear.
Serve into bowls and garnish with the parsley. Enjoy!
You could also cook this in the oven, just add all of the ingredients to an oven proof dish and cook for 40 minutes.
I would also cook this in the slow cooker. Place everything in the slow cooker and cook on low for 7 hours or high for 4 hours. I normally remove the skin from the chicken thighs before adding to the slow cooker.