Italian Chicken Stew with Sage & Beans

Preheat the oven to 180C.

Bring the correct amount of water to the boil to make the stock. Add the stock cube and stir until dissolved. Then remove from heat.

Peel and chop the onion and finely chop the garlic.

Heat the olive oil in a saucepan over medium-high heat. Add the onion and garlic and sauté until softened and the onion is translucent.

Add the cumin and stir until onion and garlic is coated.

Add the beans, sage and stock and stir through.

Bring to the boil and then lower to keep at a low simmer until the liquid has reduced.

In a frying pan, heat the vegetable oil over high heat. When hot, add the chicken thighs, skin side down and turn once when the skin has begun to crisp.

When the chicken thighs are golden and crisp on the outside, remove from the pan and place on a baking tray.

Place the baking tray in the oven and continue to cook the chicken until cooked through (10mins).

Remove the bean stew from the heat and then stir through the cream. Season with salt and pepper to taste.

Distribute the bean stew among serving plates.

Remove the chicken from the oven and serve atop the bean stew.