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Juicy chicken thighs braised on a bed of soft, sweet cabbage with creamy butter beans, a tangy Dijon and lemon sauce, and bursting cherry tomatoes. It’s a simple, comforting one-pot dinner. Skinless chicken and butter beans make it high in protein, and the cabbage, beans and tomatoes add plenty of fibre.
A large lidded casserole or deep frying pan.
1.
Heat the oil in the casserole over a medium-high heat. Season the chicken with pepper and brown it (3–4 minutes each side). Transfer to a plate.
2.
Add the onion and cook until soft (5 minutes). Stir in the garlic for 1 minute.
3.
Add the cabbage and cook, stirring, until starting to soften (5 minutes).
4.
Stir in the stock, Dijon mustard and butter beans. Sit the chicken on top, bring to a simmer, then cover and cook gently for 20 minutes.
5.
Add the tomatoes, cover and cook until the chicken is cooked through with no pink meat near the bone and the tomatoes have softened (10 minutes). If you have a thermometer, it should read 75c.
6.
Stir in the lemon juice and serve.
7.
Oven method: After step 4, cover and cook in the oven at 180c (160c fan) for 30 minutes. Add the tomatoes and cook for 10 minutes more.
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Storage information
Leave to cool, then cover and refrigerate for up to 3 days. Reheat until piping hot all the way through. Freeze for up to 3 months; defrost overnight in the fridge and reheat until piping hot.
Tip
Bigger appetites: Serve with new potatoes or a slice of crusty wholemeal bread.
Cost-saving tips
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