One-pan Chicken with Tomatoes
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Heat a non-stick pan and fry 4 skinless chicken thighs, until golden.
Turn over, fry for 5min, then add 1 sliced red onion. Fry
for 5min, then add a 400g can chopped tomatoes with herbs, a 400g can mixed beans
and 2tsp good-quality balsamic vinegar. Cover and simmer for 10–12min until
piping hot.
Serve immediately.
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