Servings: 6 to 8

8 boneless, skinless chicken thighs (extra fat removed) 8 boneless, skinless chicken thighs (extra fat removed)
1 lemon (zest and juice) 1 lemon (zest and juice)
2 tsp dried thyme 2 tsp dried thyme
2 chicken stock cubes 2 chicken stock cubes
2tsp garlic granules 2tsp garlic granules
1pint water 1pint water
100ml white wine 100ml white wine
Bouquet garnis Bouquet garnis
1 tin Campbell's condensed mushroom soup 1 tin Campbell's condensed mushroom soup
100ml Elmlea light single "cream" 100ml Elmlea light single "cream"
4heaped dessert spoons cornflour 4heaped dessert spoons cornflour
6 carrots, peeled and cut into large batons 6 carrots, peeled and cut into large batons
2 onions, chopped 2 onions, chopped
1 leek, chopped 1 leek, chopped
2 courgettes, chopped 2 courgettes, chopped
200g green beans, topped and tailed and cut in half 200g green beans, topped and tailed and cut in half
Salt and pepper Salt and pepper

1. Sauté the carrot and onion until softened a little and then deglaze the liner with the white wine.
2. Add courgette and leeks.
3. Add chicken thighs, sprinkle over the stock cubes, garlic granules, Lemon zest, juice, bouquet garnis and thyme. Add the green beans on top and season well.
4. Add the water and seal. Cook on high 20 mins.
5. 10 min NPR
6. Add the condensed soup, cream and cornflour. Sauté on low for 10 mins whilst rice cooks if having rice.

Would be lovely with crusty fresh bread, mash, rice or pasta!  Would be lovely with crusty fresh bread, mash, rice or pasta!