Chicken and Butter Bean Cassoulet

Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken into the pan and cook until browned, 3-5 mins each side.
Meanwhile, trim and halve the green beans. Cut the tomato into 1cm pieces. Drain and rinse the butter beans in a sieve.
Once browned, transfer the chicken to a baking tray and roast on the top shelf of your oven until cooked through, 10-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, boil a half-full kettle for the green beans.
Wipe out the (now empty) frying pan and pop it back onto medium heat with a drizzle of oil.
Once hot, add the tomato puree and remaining garlic. Stir-fry for 30 secs.

Stir in the sugar and waterfor the sauce (see ingredients for both amounts), chicken stock paste and butter beans. Bring to the boil, then lower the heat and simmer until thickened, 6-8 mins.
Meanwhile, pour the boiled water from your kettle into a saucepan with 1/2 tsp salt on high heat.
Bring back to the boil, then add the green beans and cook until just tender, 4-6 mins. Drain in a colander.

Once the sauce has thickened, stir in the tomato chunks, cooked green beans and half the pesto.
Remove from the heat, then taste and season with salt and pepper if needed.
Once the chicken is cooked, add it to the cassoulet sauce and turn to coat well.