Pan-Fried Chicken with Garlicky Bean Mash

cook 20 mins
  • 8 small boneless, skinless chicken thighs
  • 1 tablespoon sunflower oil
  • 1 tablespoon wholegrain mustard
  • 150 ml (1/4 pint) apple juice or dry cider
  • 2 × 400 g (13 oz) cans butter beans, rinsed and drained
  • 4 tablespoons garlic-flavoured oil
  • 2 tablespoons roughly chopped flat leaf parsley
  • salt and pepper
  • Flatten the chicken thighs and season well with salt and pepper. Heat the oil in a frying pan, add the chicken thighs and cook over a high heat for 5 minutes, turning once, until golden.
  • Stir the mustard and apple juice or cider into the pan, reduce the heat and simmer for 10 minutes or until the sauce is reduced and slightly thickened.
  • Meanwhile, heat the butter beans in a pan with the garlic oil and 2 tablespoons water for a few minutes until hot. Mash with a potato masher, season with salt and pepper and stir in the flat leaf parsley. Serve with the chicken and the pan juices.
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