- 180 g fine green beans
- 4 T olive oil
- 2 T butter
- 8 free-range boneless chicken thighs, halved
- 4 sage leaves
- 1 lemon
- Sea salt and freshly ground black pepper, to taste
Blanch the green beans in boiling salted water for 30 seconds, then plunge into iced water. Drain.
Heat the olive oil and butter in a pan over a medium heat. Add the chicken, skin side down, and brown for 2 minutes, then turn and cook the other side.
Add the sage and cook for 1 minute, then squeeze in the juice of the lemons and toss through the green beans. Season to taste.