Braised Chicken & Beans (Healthy and Low Fat)

Yet another discovery in my quest to collect healthy recipes. I found this one in the March 2008 copy of the BBC Good Food Magazine. It is nice to see a chicken and beans recipe that isn't tomato based and uses more than just a chicken breast. There is no reason a chicken thigh can't be super tasty and healthy. The recipe states that the dish can be frozen.

• Ready In: 40 mins
• Serves: 2

Ingredients

• 1  tablespoon olive oil
• 4  boneless skinless chicken thighs
• 1  onion, chopped
• 1  garlic clove, chopped
• 1  teaspoon dried thyme
• 1⁄2 pint white wine
• 5  fluid ounces water
• 1  pinch salt
• 1  pinch pepper
• 1 (15 ounce) can flageolet beans, rinsed and drained
• 1⁄4 cup fresh parsley leaves

Directions

1. Heat the oil in a wide pan with a lid.
2. Add the chicken and quickly cook to brown it all over.
3. Tip in the onion, garlic and thyme and fry for a further 2 minutes.
4. Pour in the wine, water and the salt and pepper.
5. Bring to the boil, then simmer for 20 minutes, cover halfway through the cooking time, until the chicken is tender.
6. Stir the beans into the pan and briefly warm through.
7. Roughly chop the parsley, then scatter over to serve.