Chicken & butter bean one pot wonder

I love keeping good food simple and part of that is when I have less dishes to do after meal prep and cooking the actual meal. Last night’s dish was no different! A very tasty dish cooked in one skillet from start to finish. And I don’t transfer the food to a different dish…I use the skillet to serve.
I served braised cabbage as accompaniment to this dish, keeping the meal fairly low carb. A buttery mash, baby potatoes or polenta are nice alternatives too.
A hearty, tasty meal that is so easy to make and very cost effective.

Ingredients (Serves 4 – 6)
3 Tbs Olive oil
2 Tbs Butter
1 Red onion, quartered
4 Garlic cloves, sliced
Chicken pieces or 1 whole chicken, portioned
1/2 C White wine
1 Can chopped tomato
3 Tbs Paprika
1/2 Tsp Red pepper flakes (optional)
2 Tbs Brown sugar
3 Zucchini, sliced
1 Small aubergine, cubed
1 Can Butter beans
1 Tsp Dried marjoram
Fresh basil leaves (to garnish)
Salt
Black pepper

How to do it
In a large skillet, heat olive oil & butter and sauté onions & garlic for about 3 minutes. Coat the chicken pieces with the paprika and brown for about 2 minutes a side. Pour the white wine into the skillet and reduce for about 2 minutes. Add the canned tomato, brown sugar, red pepper flakes, marjoram, salt & pepper, place the lid on and leave to simmer on low heat for about 30 minutes, stirring occasionally.
Then add the aubergine & zucchini and leave to simmer, without the lid, on low heat for a further 12 minutes, stirring occasionally. Now add the butter beans and simmer for 8 minutes. Remove from the heat, garnish with torn basil leaves and serve with your choice of side.

From my kitchen to yours, with love x

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