Crispy Chicken Thighs With Pan Potatoes and Beans

Ingredients

• 8 piece chicken thigh cutlets
• 700 gram chat potatoes
• 250 gram green beans
• 3 clove garlic
• 1 tablespoon fresh rosemary
• 1 tablespoon olive oil
• 150 millilitre chicken stock
• 1 piece lemon

Instructions

1. 1Cut the potatoes into 2cm slices and pat the chicken skin dry with paper towel.
2. 2Sit the chicken skin-down in a cold large frying pan with the oil, then turn the heat to medium and cook for 12 minutes without moving it, until the skin is deep gold.
3. 3Lift the chicken onto a plate and tip the potatoes into the hot chicken fat.
4. 4Fry the potatoes for 8 minutes, turning twice, until browned at the edges.
5. 5Add the crushed garlic, rosemary and stock, then sit the chicken back on top skin-up.
6. 6Cover and cook over low heat for 12 minutes, until the potatoes give easily to a knife.
7. 7Tuck in the beans, cover again for 4 minutes until bright green, then squeeze over the lemon.