Creamy Sun-Dried Tomato Chicken Thighs

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken thighs flat in the pan. Fry until browned all over, 5 mins each side.

Once the chicken is browned, pop it onto a baking tray lined with foil. Bake on the middle shelf of your oven until cooked through, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

While the chicken bakes, pop the (now empty) frying pan back on high heat, adding another drizzle of oil if needed. 

Once hot, add the onion and courgette and season with salt and pepper. Stir-fry until softened, 6-8 mins.

Stir in the garlic. Stir-fry for 1 min, until fragrant. 

Once fragrant, add the butter beans, sugar and water for the sauce (see pantry for both amounts) and chicken stock paste to the frying pan. 

Stir well to combine. Bring to the boil, then simmer until the sauce has thickened slightly, 4-5 mins. 

Once the sauce has thickened, stir in the peas, creme fraiche, sun-dried tomato paste and butter (see pantry for amount) into the beans. Mix well to combine. Bring back to a simmer, then remove from the heat. 

Taste the sauce and season with a pinch of salt and pepper if needed. 

Once the chicken is cooked, drizzle over the honey (see pantry for amount). Turn to evenly coat.