Cooking Instructions
1.
Heat a splash of olive oil in a large ovenproof casserole dish over a medium heat. Season both sides of the
chicken thighs (600 g)
, then place them into the dish skin side down. Cook for 8 minutes, or until the skin is a deep golden brown. Turn the chicken over and cook for a further 2-3 minutes. Using tongs, remove the chicken from the pan and set aside.
2.
Add the
onions (2)
to the pan and sauté for 3-4 minutes until softened. Add the
mushrooms (300 g)
along with another splash of oil, if needed, and sauté for 3-4 minutes.
3.
Pour in the
soup (1 tin)
, then fill the empty tin up ⅓ of the way with water and add that too. Bring to a simmer, then stir in the
cream (150 mL)
,
green beans (250 g)
and
herbs (1 g)
and season with salt and pepper.
4.
Add the chicken back to the pan skin side up and simmer for 5 minutes, until everything is cooked through. Heat the
rice (2 pouches)
according to the pack instructions, divide between serving dishes and serve topped with the chicken and vegetables.