360g skinless, boneless free-range chicken thighs, cut into bite-size pieces
2 x 400g tins chopped tomatoes
4 tbsp Worcestershire sauce
250g frozen spinach
100ml crème fraîche
400g tin butter beans, drained and rinsed
200g frozen peas
Bunch fresh basil
Directions
Heat a glug of oil in a large casserole over a medium heat. When hot, add the onions and chicken and fry for 5 minutes. Add the chopped tomatoes and Worcestershire sauce, then simmer for 5 minutes.
Add the frozen spinach, simmer for 10 minutes more, then stir in the crème fraîche, butter beans and peas. Simmer for a further 5 minutes until the chicken is cooked through. Season to taste, then stir in the basil to serve.