Chicken thighs are one of those underrated meat cuts. They're much cheaper than chicken breast and so much tastier. They come skinless and filleted for more delicate dishes or with the bone in for tasty roasts. This is dish using skinless and boneless thighs, they cook quickly and are great for a tasty midweek meal.
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
- Yieldserves 2
- 600g boneless, skinless chicken thighs
- 5 large flat field mushrooms, thickly sliced
- 100g chopped curly kale
- 5 garlic cloves, crushes
- 100g butter
- 2 tbsp olive oil
- salt and pepper
- 100ml chicken stock
- 50ml single cream (non dairy cream works just as well for this)
- 1 x 400g tin canellini beans, drained and rinsed
- 2 tbsp grated parmesan cheese
- Small bunch parsley, chopped
- 1 tbsp lemon juice
Next add the kale to the pan and toss for one minute to wilt it slightly, but you don’t want to over cook it, this way it will keep its nice bright green colour. Remove the kale from the pan and keep to one side.
Add the butter to the pan and melt, add in the chopped mushrooms ans saute until starting to brown.
Then add the garlic and parsley and cook for another minute.
Now stir in the stiok, cream, parmesan, lemon juice and canellini beans, season with a good grind of pepper and pinch of salt.
Add the chicken thighs back to the pan, nestled them into the sauce.
Leave this to simmer for 5 minutes until the sauce has thickened and the chicken and beans are hot right through.
Serve with a little more parsley sprinkled over the top.