Ingredients

1 tbsp olive oil
600 g chicken thigh fillets
1 medium onion, finely diced
2 carrot, diced small
2 celery stalks, diced
2 garlic cloves, finely chopped
2 × 400 g tin butter beans, drained & rinsed
500 ml Freja Classic Chicken Bone Broth
1 tsp fresh thyme leaves (or ½ tsp dried)
A small sprig rosemary
Zest of ½ lemon
Juice of ½–1 lemon, to taste
1 tbsp fresh parsley, chopped
Salt & freshly ground black pepper

Method

1. Heat the olive oil in a wide pot or casserole dish over a medium-high heat. Season the chicken well, then brown in a single layer until lightly golden (avoid crowding the pan). Remove and set aside.
2. Lower the heat to medium and add the onion, carrot and celery to the same pot. Cook gently until soft and sweet, scraping up any browned bits from the base. Add the garlic and cook for a further 30 seconds.
3. Stir in the thyme, rosemary and lemon zest, then pour in the bone broth.
4. Return the chicken to the pot, bring to a gentle simmer and cook uncovered (or loosely covered) until the chicken is tender and the liquid has reduced slightly.
5. Scoop out about one third of the butter beans, mash until smooth, then stir back into the pot. Add the remaining whole beans and simmer for a few minutes until thick and glossy.
6. Remove from the heat, stir in the lemon juice, and finish with chopped parsley.