One-pan chicken with spinach and white beans

Ingredients

•  1/4 cup plain flour
•  2 teaspoons smoked paprika
•  8 small chicken thigh cutlets (skin on)
•  2 tablespoons extra virgin olive oil
•  1 small brown onion, finely chopped
•  2 garlic cloves, crushed
•  1 1/2 cups Campbell’s Real Stock Chicken
•  8 sprigs fresh thyme, plus extra sprigs to serve
•  2 dried bay leaves
•  1 tablespoon lemon juice
•  1 bunch English spinach, trimmed
•  400g can cannellini beans, drained, rinsed
•  1 large zucchini, sliced,
•  300g broccoli, cut into florets, steamed, to serve

Steps

1. In a large snap-lock bag place flour and paprika. Add chicken. Seal bag. Shake to coat chicken all over in flour.
2. In a large, heavy-based frying pan heat oil over medium-high heat. Cook chicken, in batches, for three minutes each side until browned all over. Transfer to a plate.
3. Add onion and garlic to pan. Then cook, stirring, for two minutes. Next add stock, thyme, bay leaves and lemon juice. Return chicken to pan and bring to the boil. Reduce heat to medium-low and simmer for 15 minutes. Then remove and discard bay leaves.
4. Add spinach and beans. Season with pepper and salt. Cook for a further two minutes until spinach is just wilted and chicken is cooked through. Then sprinkle with extra thyme and serve with steamed zucchini and broccoli.

Enjoy!