Basil Chicken Thigh & Green Bean Casserole

Boil a kettle

Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of olive oil over a medium-high heat

Once hot, add the chicken thighs with a pinch of salt and cook for 3 min on each side or until golden, then transfer the chicken to a plate, set aside and reserve the pan

Meanwhile, peel and finely slice (don't chop!) your garlic

Chop your potatoes (skins on) into bite-sized pieces

Dissolve the Knorr chicken stock cube[s] in 350ml [450ml] [600ml] boiled water - this is your chicken stock

Return the pan to a medium heat with a knob of butter

Once melted, add the sliced garlic and cook for 30 secs

Add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 1-2 min further

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Add the chicken stock and bring to the boil over a high heat

Return the chicken thighs to the pan and add the chopped potatoes

Once boiling, reduce the heat to medium and cook, covered, for an initial 10-12 min or until the chicken is cooked through

Meanwhile, chop your basil finely, including the stalks

Chop your green beans in half

Slice your ciabatta[s] finely

Once cooked, remove the chicken thighs from the pan and transfer to a clean board

Add the chopped basil, green beans and spinach to the pan and cook, covered, for 3-4 min or until the beans are tender

Add the ciabatta slices to a baking tray and put the tray in the oven for 2-3 min or until they're golden and crisp

Shred the cooked chicken apart using two forks – this technique is known as 'pulling'

Once everything is tender, add your clotted cream to the pan with the shredded chicken

Give everything a good mix up and season with a very generous pinch of pepper – this is your basil chicken & green bean casserole