Crispy Chicken Thigh With Cannellini Bean & Tomato Stew

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Boil half a kettle

Peel and finely chop (or grate) your garlic

Peel and finely chop your shallot[s]

Cut your potato[es] (skins on) into small bite-sized cubes

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

Once hot add the chopped shallot and garlic to the pan with a pinch of salt and cook for 1-2 min or until softened

Once softened add the potato cubes with a knob of butter and 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for a further 2-3 min or until the potato is beginning to brown

While the potato is cooking, drain and rinse your cannellini beans

Dissolve your chicken stock mix in 100ml [130ml] [150ml] boiled water and 100ml [130ml] [150ml] milk

Wash your spinach, then pat it dry with kitchen paper

Add the drained cannellini beans to the pan with your cherry tomatoes

Add the chicken stock and spinach with a very generous crack of black pepper

Give everything a good mix up and cook, covered, stirring occasionally for 16-17 min or until the potato is tender and the sauce has thickened – this is your cannellini bean & tomato stew

Heat a separate large, wide-based pan (preferably non-stick) over high heat

Pat your chicken dry with kitchen paper and season them generously on both sides with salt

Once hot, add the seasoned chicken, skin-side down and cook for 10 min or until the skins have browned and crisped

Once browned, reduce the heat to medium-high, flip the chicken over and cook for a further 8 min or until cooked through (no pink meat!)

While the chicken is cooking, chop your basil finely, including the stalks

Add half the chopped basil to the stew (save the rest for garnish!) and stir to combine

Once the chicken is cooked, transfer it to a clean board and leave to rest for a min before carefully slicing