Chicken With Tomato And Beans

• 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

1. Heat oil in a large skillet on high heat. Cook chicken in batches, for 2-3 mins until browned all over. Remove from pan.
2. 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.
3. 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.

olive oil, chicken, onion, garlic, chicken stock, pink, tomatoes, tomato, sage, thyme, baby potatoes, salad greens

Taken from recipes-plus.com/api/v2.0/recipes/36207 (may not work)