Chicken Piccata with Garlicky Greens and New Potatoes

Dreamstime Photo ID: 23277309

Serves 2

200g new potatoes, halved or quartered
300g green beans, trimmed
100g wild garlic, trimmed, washed and shredded
2-4 skinless boneless chicken thighs (depending on their size)
3 tbsp olive oil
100ml chicken stock
1 tbsp drained capers
1 unwaxed lemon, zested and juiced
1 tbsp grated parmesan

METHOD

Cook the new potatoes in a large pan of boiling salted water for 8-10 mins until tender. Add the green beans for the last 3 mins. Drain, then separate the beans from the potatoes.

While the potatoes are cooking, flatten out each chicken thigh and brush with 1-2 tablespoons of the olive oil, then season.

Heat a large frying pan over a medium-high heat and cook the chicken for 5-7 mins on each side until golden and cooked through.

Pour over the stock, capers, lemon juice and zest, then simmer gently for a few minutes to reduce. Season to taste.

Heat the remaining oil in another pan. Add the drained beans and shredded wild garlic, and season to taste. Toss to combine then scatter over the parmesan and serve with the chicken and potatoes.

Recipe adapted from BBC Good Food website - https://www.bbcgoodfood.com