• 2 tbsp olive oil
• 4 bone-in chicken thighs
• Salt and freshly ground black pepper
• 1 cup cooked White beans and brine (1/2 jar Bold Bean organic white beans)
• 1 cloves garlic, minced
• ½ onion sliced
• ½ stick celery sliced
• 1 stick fresh thyme
• 1 cup chicken stock
• 1 cup cream
• ½ cup parmesan, grated
• 2 cups baby spinach

Method

1. Lay out chicken thighs onto a lined baking tray and cook for 45 minutes in a 180c oven.
2. Place oil into a large non-stick pan and start to fry the onions, garlic, celery
3. Once vegetables are softened add the beans, thyme, chicken stock and cream and bring back to boil
4. Remove from the heat, whisk in the parmesan.
5. Add the baby spinach stirring until slightly wilted
6. Place the cooked chicken thighs into the sauce and serve with a few wedges of lemon.