Chicken and Beans

This is a really simple and versatile stew that's a regular in my cooking habits. It's really hard to get wrong, and it's perfect for a winter evening. You can use whatever beans you like really, but I do recommend using more than one different kind. Last time I made it I used my two favourites, black beans and butter beans, but you can use anything you can get your hands on. If you've got the end of a bottle of white wine, chuck it in, but you can still make an amazing stew without it, I promise. I think this is best served with crusty bread.

Ingredients:

6 whole chicken thighs, skinless and boneless
1tbsp seasoned flour
2 white onions, finely chopped.
2 crushed cloves garlic
about 1 litre chicken stock
splash white wine (optional)
1 large tsp dried thyme
2 bay leaves
2 tins of beans
large handful of green beans, or a mug of frozen peas

Soften the onions in a little oil for a few minutes, before adding the chicken.

Brown off the chicken, before adding the garlic, herbs and seasoned flour and cook for a further 1 or 2 mins on low.

Pour in the stock, and wine if you're using it.

Simmer on a low heat for about 25 minutes, allowing the stock to thicken and reduce.

Once the chicken is cooked through, add the green beans if you're using them and cook for 3 or 4 mins.

Add the peas (if you're using them) and tinned beans and simmer until they're cooked through.

Season to taste.