This is a deliciously hearty chicken dinner, full of flavour. I love it because it is such perfect comfort food and because it makes a quick midweek meal.
You can substitute the parsley for some thyme and garlic if you’d prefer.
For an even heartier meal, add a second can of beans plus a can of chopped tomatoes and, before adding the parsley, transfer to a pre-heated oven (160C) and cook for an hour.
Cut two bone-in chicken breasts in half to give four pieces, then season them with salt and pepper. Add oil to a saucepan or casserole dish, then add chicken pieces and brown lightly and as evenly as possible. Remove.
Then add sausages and colour on all sides. Remove and add to the chicken.
Roughly chop 3 shallots and let cook in the pan (add more oil or butter if necessary) until they are soft and golden.
Return chicken and sausage to the pan. Pour in 1 litre of hot stock and bring to the boil, lower heat and simmer for 20 minutes. Add butter beans to the pan and continue cooking for 5 minutes.
Add a handful of chopped parsley and serve.