Chicken with beans one-pot wonder

Ingredients

2 tbsp olive oil

8 big skinless, boneless chicken thighs

2 large leeks, trimmed and thinly sliced

1 tbsp fresh rosemary leaves, chopped

2 garlic cloves, peeled and crushed

120mI (4floz) dry white wine

250ml (9floz) chicken stock

2 tsp grainy mustard

2 x 400g (14oz) tins flageolet beans, drained, but not rinsed

3 slices Serrano ham

Handful of fresh flat-leaf parsley, leaves chopped

Method

Heat half the olive oil in a heavy-based casserole dish or large non-stick pan. Brown the chicken thighs till the outside looks nutty all over. Remove and set aside.

Throw in the leeks with a second glug of oil. Soften for 2-3 mins then add the rosemary and garlic for another minute.

Stir in the wine and let bubble for 2-3 mins, stirring in the sediment from 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 mins till the chicken is tender and cooked through. Throw in the parsley.

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