Creamy chicken and mushroom one-pot recipe | Sainsbury`s Magazine

Name: Creamy chicken and mushroom one-pot recipe | Sainsbury`s Magazine
Ingredients: 2 tbsp olive oil; 1 x 640g pack skinless chicken thigh fillets, trimmed of any visible fat and cut in half; 350g mixed mushrooms, sliced or roughly chopped, depending on size (we used 200g speciality mushroom mix and 150g chestnut mushrooms); 3 garlic cloves; 2 tbsp plain flour - use gluten free if required; 600ml chicken stock (made with 1 stock pot or cube) - use gluten free if required; 6 thyme sprigs, leaves picked and chopped (or 1½ tsp dried thyme), plus extra to garnish; 1 x 400g tin butter beans, rinsed and drained; 150g shredded kale; 4 tbsp half-fat crème fraîche

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This creamy chicken and mushroom one-pot recipe is low calorie and a good source of lean protein. It's low ingredient count makes it ideal for anyone seeking a quick and easy midweek meal

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Ingredients

2 tbsp olive oil
1 x 640g pack skinless chicken thigh fillets, trimmed of any visible fat and cut in half
350g mixed mushrooms, sliced or roughly chopped, depending on size (we used 200g speciality mushroom mix and 150g chestnut mushrooms)
3 garlic cloves
2 tbsp plain flour - use gluten free if required
600ml chicken stock (made with 1 stock pot or cube) - use gluten free if required
6 thyme sprigs, leaves picked and chopped (or 1½ tsp dried thyme), plus extra to garnish
1 x 400g tin butter beans, rinsed and drained
150g shredded kale
4 tbsp half-fat crème fraîche