Ingredients:

2 tbsp olive oil
4 skin-on chicken thighs
1 small onion, finely chopped
2 garlic cloves, minced
1x 240g pouch of Merchant Gourmet 5 Bean Medley
200ml Freja Rich Chicken Cooking Bone Broth
1 tsp smoked paprika (optional)
1 tsp cumin (optional)
1 tbsp of creme fraiche
2 handfuls of baby spinach (or other leafy greens)
Zest and juice of ½ lemon
Salt & freshly ground black pepper, to taste
Fresh parsley, chopped, to finish

Method:

1. Heat 1 tbsp olive oil in a frying pan over medium-high heat. Season the chicken thighs with salt, pepper, and a pinch of paprika. Cook for 4–5 minutes per side until golden and crispy, then remove and set aside to rest.
2. In the same pan, add the remaining olive oil and the onion. Cook for 3–4 minutes until softened, then stir in the garlic, paprika, and cumin until fragrant.
3. Add the pouch of 5 Bean Medley and pour in the Freja Rich Chicken Cooking Bone Broth. Simmer for 5–10 minutes until the beans are tender and the broth has slightly reduced.
4. Stir in the crème fraîche and baby spinach, cooking for 1–2 minutes until the greens have wilted.
5. Season with salt, pepper, and the zest and juice of half a lemon. Serve the crispy chicken on top of the creamy beans and sprinkle with fresh parsley to finish.