1. Melt butter in a large pan and saute onion for 2 minutes. Add garlic and stir for a further 30 seconds.
2. Add chicken to the pan and stir just until edges are sealed. Add in stock, wine, potato, carrots, safe, rosemary and mustard.
3. Mix flour with 1/4 cup (60ml) of the liquid in a small bowl, and then add back into the pan. Simmer for 25-30 minutes on low-medium heat or until vegetables are just tender.
4. Stir through the beans in the last few minutes until just cooked through. Season with salt and pepper and garnish with fresh thyme.
Recipe & Photography by Jade WalkerPrint Your Shopping List