500 g chicken breasts, cut into bite-sized pieces
400 g potatoes, peeled and cut into small wedges
200 ml chicken stock
60 ml white wine
400 g green beans, trimmed
0 few sprigs of fresh thyme, chopped
0 small handful of fresh parsley leaves, chopped
1 tbsp fresh mint leaves, chopped
1 Heat half of the oil in a large frying pan over a medium heat. Add the chicken pieces, season with salt and pepper and cook for five minutes, stirring occasionally to brown on all sides, until cooked through. Remove from the pan.
2 Heat the remaining oil to the pan. Add the potatoes and chicken stock and bring to a boil. Reduce the heat and cook, covered, for 20 minutes until the potatoes are tender.
3 Remove the lid and cook for 10 minutes until the stock evaporates and the potatoes begin to brown. Flip and cook for 4-5 minutes until they have browned on the other side.
4 Add the wine and cook for a few minutes until it reduced by half. Add the green beans and chicken cook for two minutes to heat through.
5 Remove from the heat and stir in the thyme, parsley and mint. Spoon into bowls and serve warm.