Chicken & Onion Gravy

• Meanwhile, chop broccoli (including stalk!) into 
small florets.
• Trim green beans.
• Thinly slice brown onion (see ingredients).
• Finely chop garlic.

• In a large frying pan, heat a generous drizzle of 
olive oil over medium-high heat. Cook broccoli
and green beans with a splash of water, tossing, 
until tender, 6-8 minutes.
• Add garlic and cook until fragrant, 1 minute. 
Transfer to a bowl and season with salt and 
pepper. Cover to keep warm. 

TIP: Add a dash of water to the pan to help speed up 
the cooking process. 

• Return frying pan to medium-high heat with a drizzle of olive oil.

• Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. Transfer to a paper towel-lined plate.

TIP: Chicken is cooked through when it's no longer pink inside.

• Boil the kettle. Wipe out frying pan and return 
to medium-high heat with a drizzle of olive oil. 
Cook onion, stirring regularly, until softened, 
5-6 minutes.
• Reduce heat to medium. Add the boiling water 
(see ingredients) and gravy granules and stir 
until smooth and slightly thickened, 1-2 minutes. 
• Remove from heat. Stir through Dijon mustard.