4 garlic cloves
1 small onion, chopped
400 g tin of cannellini beans
salt and black pepper
2 lemon's zest and juice
900 g boneless, skinless chicken thighs
4 sprigs of fresh thyme
100 g mint leaves
30 g skinless or flaked almonds
2 garlic cloves, crushed
60 ml olive oil, more if necessary
1 Preheat the oven to 180˚C/160˚C fan/gas
2 Heat the oil in a large ovenproof casserole dish over a medium heat. Add the garlic and onion and cook for 5-7 minutes, stirring, until translucent. Add the beans, season with salt and pepper and stir to coat. Turn off the heat.
3 Stir in half of the lemon zest and juice.
4 Season the chicken with salt and pepper and place lay them on top of the beans. Add enough chicken stock to cover the beans, so it comes up to just below the chicken. Add the thyme sprigs, increase the heat to high and bring the stock to a simmer.
5 Cover and cook in the oven for 1½ hours.
6 Meanwhile, blend all the pesto ingredients in a food processor. Season with salt and pepper.
7 Remove the thyme stalks from the casserole. Remove the chicken, shred or chop it into bitesized pieces and return to the dish. Stir in the zest and juice of the second lemon.
8 To serve, place a spoonful of beans on each plate and top with chicken and a dollop of pesto. Serve with a green salad and crusty bread.