One-Pot Tuscan Chicken & Beans

This is a one-pot wonder. Chicken thighs, cannellini beans, tomatoes, and rosemary, all cooked together until the chicken is fall-apart tender and the sauce is rich and savoury. It's minimal effort, maximum comfort. Serve with crusty sourdough for mopping.

Ingredients (Serves 4):

• 4–6 chicken thighs, bone-in and skin-on
• 1 tbsp olive oil
• 2 garlic cloves, crushed
• 1 sprig of fresh rosemary, leaves chopped
• 1 x 400g tin of chopped tomatoes
• 1 x 400g tin of cannellini beans, rinsed and drained
• 200ml chicken stock
• Salt and pepper
• Crusty sourdough to serve

Method:

1. Season the chicken thighs with salt and pepper. Heat the olive oil in a deep frying pan or casserole over medium heat.
2. Brown the chicken thighs, skin-side down, for 5–6 minutes until golden. Remove to a plate.
3. In the same pan, add the garlic and rosemary. Cook for 1 minute.
4. Pour in the tomatoes, beans, and stock. Bring to a simmer.
5. Return the chicken to the pan, skin-side up. Cover and simmer gently for 30–35 minutes until the chicken is cooked through and tender.
6. Serve with crusty sourdough.

Why it's gut-friendly: Chicken provides lean protein. Cannellini beans are packed with fibre. Rosemary is anti-inflammatory. A hearty, gut-friendly dinner.