• 1 tbsp extra virgin olive oil, plus extra, to drizzle
• 4-6 chicken thigh cutlets, skin on
• 40g bought garlic butter, coarsely chopped
• 1 brown onion, chopped
• 1 tbsp fresh thyme leaves, plus extra, to serve
• 250ml (1 cup) cooking cream
• 125ml (1 ⁄2 cup) gluten-free Massel Stock Chicken Style
• 425g can no-added-salt cannellini beans, rinsed, drained
• 2 small garlic bulbs
• 300g green beans, trimmed, steamed

Image and Recipe Source: Taste​

• Preheat oven to 200C/180C fan forced. Heat oil in an ovenproof frying pan over medium-high heat. Add chicken. Cook for 3-4 minutes each side or until golden. Transfer to a plate. Reduce heat to medium. Add garlic butter, onion and thyme to pan. Cook, stirring, for 4 minutes or until onion softens. Stir in cream, stock and cannellini beans. Season. Remove from heat.
• Trim the tops from garlic bulbs to expose the cloves. Drizzle over extra oil. Add to pan, cut-side up. Return the chicken to pan, skin-side up. Roast for 30 minutes or until the chicken is cooked through and sauce has thickened slightly.
• Scatter extra thyme over the garlic chicken. Season and serve with the steamed green beans

 

[DLHM]

One pan meal…love it!