Chicken With Tomato And Beans - cooking recipe

Ingredients

1 tbsp olive oil
1 1/3 lbs boneless skinless chicken thighs, halved
1 None onion, thinly sliced
2 cloves garlic
2 cups reduced sodium chicken stock
1 can (15 oz) pink or white beans, drained and rinsed
1 can (15 oz) crushed tomatoes
1 tbsp tomato paste
1 sprig sage, leaves picked
2 sprigs thyme
14 oz baby potatoes, halved
None None Salad greens, to serve

Preparation

Heat oil in a large skillet on high heat. Cook chicken in batches, for 2-3 mins until browned all over. Remove from pan.
Cook onion in same pan on medium heat for 5 mins, until softened. Add garlic and cook for 1 min, until fragrant. Stir in stock, beans, tomatoes, tomato paste and herbs. Bring to a boil.
Return chicken to pan with potatoes. Reduce heat to medium-low; simmer for 30 mins, until chicken is cooked through and potato is tender. Serve with salad.