CHICKEN AND HARICOT TRAYBAKE

INGREDIENTS

1 tbsp rapeseed oil

1kg skinless, boneless

chicken thigh fillets, halved

3 peppers, thickly sliced

3 garlic cloves, chopped

1 tbsp paprika

150ml white wine

2 x 400g cans haricot beans, drained

150ml chicken stock

4 tbsp crème fraîche

3 tbsp red pesto

Roughly chopped parsley to garnish

METHOD

1. Preheat the oven to 180°C/160°C fan assisted/Gas 5. Heat the oil in a large ovenproof frying pan. Add the chicken fillets and cook over a medium-high heat until browned all over – you’ll need to do this in batches. Set to one side.

2. Add the peppers and garlic and cook for 5 minutes until beginning to soften. Stir in the paprika and cook for 2 minutes. Add the wine, bring to the boil and bubble for 2 minutes.

3. Return the chicken to the pan, add the haricot beans, stir in the stock and season well. Bake for 35-40 minutes until the chicken is cooked through and tender, turning occasionally.

4. Spoon the crème fraîche over, dot with the pesto and stir in a little. Scatter with the parsley and serve with crusty bread to mop up the pan juices.