Instructions

1. In a large cast-iron pan, heat the butter and 1 tablespoon of olive oil over medium heat.
2. Add the onions, garlic and thyme, together with a pinch of sea salt, and cook for about 5 minutes until the onions have softened.
3. Add the mushrooms and cook for a few minutes until they have softened a little.
4. Add the wine and cook for about a minute, before removing the contents of the pan to a bowl.
5. Heat the remaining oil in the pan and brown the chicken thighs, starting with the skin side down first.
6. Remove the chicken to a plate.
7. Stir the flour into the pan and cook it for a few minutes.
8. Add some stock to the pan and stir gently as the sauce thickens, scraping any bits from the bottom of the pan.
9. Slowly add the rest of the stock, stirring as you do.
10. Return the mushroom and onion mixture to the pot and add the potatoes.
11. If you are using chicken thighs with the skin on, sit the chicken thighs on top of the ingredients, and try to keep the meat submerged in the liquid, but the skin should not touch the liquid if you want it to remain crispy.
12. Turn the heat down to low with the lid partially on.
13. Simmer for about 15 minutes until the potatoes are cooked. You can test if the potatoes are done by inserting skewer into the middle of a piece. The chicken thighs should have also cooked through during this time, but it is worth checking.
14. Remove the thyme stalks, by which time all of the leaves will have fallen off.
15. Stir the cream into the sauce.
16. Add the beans and cook for about 5 minutes, uncovered, until the beans are tender.
17. Taste for seasoning.
18. Serve with fresh crusty bread.