- 8 chicken thighs, boneless
- 4 onions
- 4 garlic cloves
- A handful of rosemary, leaves only
- 400g chestnut mushrooms
- 800g chopped tomatoes
- 800g tin of butter beans
- 2 chicken stock cube
- A handful of flat leaf parsley
- Sea salt
- Freshly ground pepper
- 2 tbsp olive oil
- Large pan
- 1.
Pour 2 tbsp oil into a large pan and warm to a medium-high heat. Rub the chicken thighs with a pinch of salt and pepper and add to the pan, skin side down. Fry the chicken for 3-4 mins on each side, till golden brown.
- 2.
While the chicken is frying, peel and thinly slice the onions. Peel and thinly slice the garlic cloves. Pick the rosemary leaves and finely chop them. Tear the mushrooms into 2-3 pieces.
- 3.
When the chicken has browned, scoop the thighs out of the pan and onto a plate (leave the empty pan on the heat). Slide the onions, garlic, rosemary and mushrooms into the empty pan. Fry for 5 mins, stirring occasionally, till the veg start to soften.
- 4.
Pour the chopped tomatoes into the pan, along with the juice and beans from the tin of butter beans. Crumble in the stock cube and stir everything well. Nestle the chicken thighs back into the pan. Bring the sauce to the boil, then reduce to a gentle simmer. Cover the pan with a lid and cook gently for 25 mins.
- 5.
To check the chicken is ready, pierce a thigh at its thickest part. If the juices run clear with no trace of pink, it's ready. Simmer for an extra 10 mins if you think needs it.
- 6.
Finely chop the parsley leaves and stalks. When the stew is cooked, divide it between shallow bowls. Sprinkle the chopped parsley over the top and serve.