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Provencal chicken

Serves:

2

Cook Time:

20

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Notes

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Ingredients

  • 450g new potatoes, cut into thick slices

  • 160g green beans, trimmed and halved

  • 4 chicken thigh fillets

  • 2 tbsp. plain flour

  • Drizzle light olive oil/vegetable oil

  • 1 shallot, finely chopped

  • 2 cloves garlic, finely sliced

  • Few sprigs thyme

  • 1 tomato, finely diced

  • 1 tbsp. white wine vinegar

  • 1 tbsp. butter

  • Salt & pepper

  • 2 tbsp. flaked amonds, toasted

Method

  1. Place the potatoes in a large saucepan and cover with salted water. Bring to the boil and simmer for 12 minutes until tender. Add the green beans for the last 3-4 minutes of cooking. Drain and set aside.

  2. Meanwhile, place the flour in a shallow bowl, season and add the chicken thigh fillets to coat.

  3. Add a drizzle of oil to a large frying pan over a medium-high heat. Tap any excess flour from the chicken and add to the pan. Fry for 5 minutes on each side until nicely browned.

  4. Add the shallot, garlic and thyme to the pan and season. Cook for a few minutes until softening and then add the tomato, white wine vinegar and a splash of water. Cook for 5 minutes until the tomato has softened.

  5. Add a the butter to the pan, along with the cooked potatoes and green beans and warm through.

  6. Check for seasoning and garnish with flaked almonds.

Nutrition

kcal

597

fat

26.3

sat fat

9.8

carbs

50.6

sugars

4.6

fibre

8.8

protein

44.8

salt

0.3

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