8 skinless, boneless chicken thighs cut in chunks
1 large onion, sliced
2 cloves garlic, crushed
1 tsp dried thyme
2 x 400gm can cannellini beans, rinsed and drained
1 cup frozen peas
400ml chicken stock
200ml dry white wine
1 Tblsp corn flour
2 Tblsp chopped parsley
Method
Spray a large pan with non-stick cooking spray.
Dry fry the onion and garlic until they start to soften and brown.
Add the chicken chunks and brown all over.
Pour in the chicken stock and the wine.
Bring to the boil and then reduce the heat.
Allow to simmer for 20 minutes, covered.
Tip in the beans and peas.
Mix the corn flour to a smooth paste with a little water.
Pour the paste into the pan, stirring all the time until the sauce thickens.
Cover and simmer for another 5 minutes to heat through.
Serve scattered with the chopped parsley.
The beans supply plenty of starch in this dish so there is no need for potatoes, rice or bread.
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