Chicken and haricot beans is one of those combinations that just works. A single chicken supreme, a jar of beans, a squeeze of lemon, and a handful of dried herbs — and you have a proper supper on the table in under half an hour. This is the kind of cooking I do most at Casa Adora: unfussy, flexible, and built around whatever is to hand. The beans do double duty here, partly holding their shape and partly breaking down to thicken the broth into something almost saucy. Serve it over cauliflower or broccoli, and it becomes a low-carb meal that doesn't feel like one.

AI images, my stories – The Flexible Chef

INGREDIENTS

• 1 large chicken supreme
• 1 jar haricot beans, drained and rinsed
• 150–200ml home-made chicken stock
• Juice of 1 lemon
• Big pinch of herbes de Provence
• Small bunch of flat-leaf parsley, roughly chopped
• Sea salt and black pepper
• Olive oil, for frying

METHOD

Slice the chicken supreme in half through the middle to create two even pieces, then season well on both sides with sea salt and black pepper.

Heat a good glug of olive oil in a deep-sided frying pan over a medium-high heat. Add the chicken and sauté for three to four minutes per side until lightly browned. It doesn't need to be cooked through at this stage.

Add the drained haricot beans, chicken stock, lemon juice, and herbes de Provence. Stir to combine, then bring up to a gentle boil. Reduce the heat and simmer for twelve to fifteen minutes, or until the chicken is cooked through with no pink remaining.

When ready to serve, use a fork to break up roughly a quarter of the beans directly in the pan — this thickens the broth naturally without any added starch. Stir through the chopped parsley, taste, and adjust the seasoning.

Serve over steamed cauliflower or broccoli florets.

Chicken and Haricot Beans – The Flexible Chef's Notes

This works just as well in the van on the two-ring hob – one pan, minimal washing up. If you don't have home-made stock, a half-strength stock cube will do. Cannellini beans make a fine substitute for haricot if that's what's in the cupboard.

This chicken and haricot beans with lemon recipe is part of my Chicken Recipes — The Flexible Chef's Complete Collection — browse the full collection for more easy chicken dinner ideas. It also features in my Gut Health Recipes collection — real food from a rural Andalucían kitchen, built around fermented foods, high-fibre pulses, wholegrains and prebiotic-rich ingredients.

Find more recipes and food adventures here.

Wonky photos, proper food, genuine adventures — The Flexible Chef