Chicken with Beans and Tomatoes
8 chicken thighs
1 red onion, sliced
1 x 400g/14oz can chopped tomatoes
1 x 400g/14oz can mixed beans, drained and rinsed
1 tbsp balsamic vinegar
4 tbsp chopped fresh parsley
1 Heat a non-stick pan over a medium heat and fry the chicken thighs, turning occasionally, until golden brown.
2 Add the onion and cook for 5 minutes. Add the tomatoes, mixed beans and balsamic vinegar. Cover the pan and simmer for 10–12 minutes until piping hot.
3 Garnish with parsley and serve immediately.