for 4 people

Chicken

1 tbsp	olive oil
4	chicken thighs (each approx. 120 g)
½ tsp	salt
a little	pepper

One-pot

1 tbsp	olive oil
2	red onions, cut into strips
300 g	carrots, cut into cubes
1 ½ dl	white wine
3 dl	chicken bouillon
1 tin	withe beans in tomato sauce (approx. 450 g)
75 g	dried tomatoes in oil, roughly chopped
1 sachet	saffron
	salt and pepper to taste

How it's done

Chicken

Heat the oil in a cooking pot. Season the chicken, add, brown the meat for approx. 3 mins. on each side. Remove and set aside. Reduce the heat and wipe the cooking fat from the pot.

One-pot

Pour the oil into the cooking pot. Add the onions, sauté for approx. 3 mins. Add the carrots, cook for approx. 2 mins. Pour in the wine, reduce almost completely. Pour in the stock, add the beans, tomatoes and saffron, bring to the boil. Reduce the heat, return the chicken to the pot, simmer for approx. 15 mins., season.

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