Ingredients 750g skinless chicken thighs 1 tablespoon olive oil 120ml chicken stock 2 tablespoons balsamic vinegar 150g green beans 300g cherry tomatoes, halved Salt and pepper, to taste Method In a large saucepan, brown chicken thighs in olive oil over medium-high heat. Add chicken stock and balsamic vinegar. Cover and reduce heat, simmering for 10 minutes. Add green beans and cherry tomatoes. Cover, cooking 3–4 minutes more or until green beans are tender and chicken is cooked through. Season with salt and pepper and serve.