Chicken Thighs, Canellini Beans and a Creamy Dijon Sauce.

Ingredients:

Serves 4

8 Chicken thighs, boneless with skin left on

20 Small shallots, peeled and left whole

1 tblsp thyme, chopped

2 Cloves of garlic, peeled and finely chopped

200ml White wine

200ml Chicken stock

400g Cooked Canellini beans.

1 tblsp Dijon mustard

2 tblsp Creme fraiche

2 tblsp Chopped flat leaf parsley

Salt and black pepper

Method:

Heat a shallow casserole dish over a medium heat and add two tablespoons of cooking oil.
Lay the chicken thighs skin side down in the pan and brown the skin. Remove and set aside when the skin is crisped.

Remove and discard half of the fat that will have accumulated in the pan and place back on the heat.
Add the shallots to the pan and brown, stirring until the begin soften.
Add the garlic and thyme and continue to stir for a further minute.
Add the white wine and chicken stock, bring to the boil and reduce by half, season with salt and black pepper.

Now lay the chicken thighs back in the pan skin side up.
Pace a lid on the pan and simmer for 12 – 15 minutes or until the chicken thighs are cooked through.
Again remove the chicken thighs from the pan and keep warm.
Add the cooked canellini beans to the pan and warm through for one minute.
In a small bowl thoroughly mix the creme fraiche and Dijon mustard.
Stir the creme fraiche and mustard mix into the pan quickly, warm the sauce through but do not allow to boil.