Todays sunday dinner
Chicken with thyme broth and white beans
3 servings
1 tbsp olive oil
3 chicken breast fillets, bone and skinless
1 1/4 cup good quality chicken stock
3 garlic cloves, finely chopped
14 oz can large white beans, rinsed well
1 tbsp fresh thyme leaves
5.2 oz fresh haricot vert/ green beans
3 long carrots
salt and pepper
Season the chicken with salt and pepper. Fry them in olive oil in a frying pan on high heat until brown, about 4-5 minutes. Remove them from the pan and put on a plate. Pour in the stock and garlic, bring to boil and boil for a couple of minutes. Add vegetables and chicken, put a lid on the pan and cook on medium-low heat until chicken is cooked through and vegetables is al dente, about 10 minutes. Pour in the white beans and sprinkle over the thyme leaves. Cook for anther minute until the white beans are heated through. Serve as is, with bread or sauteed potatoes.
3 servings
1 tbsp olive oil
3 chicken breast fillets, bone and skinless
1 1/4 cup good quality chicken stock
3 garlic cloves, finely chopped
14 oz can large white beans, rinsed well
1 tbsp fresh thyme leaves
5.2 oz fresh haricot vert/ green beans
3 long carrots
salt and pepper
Season the chicken with salt and pepper. Fry them in olive oil in a frying pan on high heat until brown, about 4-5 minutes. Remove them from the pan and put on a plate. Pour in the stock and garlic, bring to boil and boil for a couple of minutes. Add vegetables and chicken, put a lid on the pan and cook on medium-low heat until chicken is cooked through and vegetables is al dente, about 10 minutes. Pour in the white beans and sprinkle over the thyme leaves. Cook for anther minute until the white beans are heated through. Serve as is, with bread or sauteed potatoes.
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