Creamy Caper Chicken & Green Beans With Mash

Boil a kettle, then take your chicken out of the fridge, open the packet and let it air

Peel your potatoes and chop them into small bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

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

Season the chicken thighs with a generous pinch of salt and pepper

Once hot, add the chicken thighs and cook for 3 min on each side or until lightly browned

Whilst the chicken is browning, peel and finely slice (don't chop) your garlic

Trim, then chop your green beans in half

Boil half a kettle

Add the sliced garlic with 50ml [65ml] [80ml] boiled water to the pan and cook, covered for an initial 7-8 min

Add the chopped green beans to the pan with the chicken and cook for 3-4 min or until tender with a slight bite

Once the potatoes are fork-tender, drain and return them to the pot

Return the pot to a low heat and add a splash of milk and a large knob of butter

Season with a pinch of salt and pepper and mash until smooth

Once the green beans are tender, add your soft cheese, Chinese rice wine, capers, Dijon mustard and 50ml [65ml] [80ml] boiled water to the pan

Give everything a good mix up and cook for 1-2 min further or until the chicken is cooked through (no pink meat!) – this is your creamy caper chicken & green beans