It's that time of year when broths, stews and soups are much appreciated. This is delicious dish that can be served as a main course, or as an appetizer. As a side dish, serve it with rice and let it soak up the bean broth.
8 skinless chicken thighs
2 chopped onions
2 cloves of garlic, minced
1 teaspoon of dried thyme
600 ml of chicken broth
800g of cooked long white beans
handful of parsley
1. Heat the oil in a large pot with a lid, put the chicken and sauté, add the onions, garlic and thyme, and fry for 2 more minutes. Pour in the broth, and 150 ml of water, season with salt and pepper.
2. Bring to boil and cook for 40 minutes, half covered, until the chicken is done.
3. Spread the beans in the casserole and heat briefly. chop the parsley and sprinkle it on top before serving