• 2 tbsp extra virgin olive oil

• 500g chicken thigh fillets,cut in half then sliced 1cm thick

• 1 brown onion,chopped

• 2 garlic cloves,finely chopped

• 3 truss tomatoes,each cut into 6 wedges

• 1 brushed potato (350g),peeled and cut in 1.5cm dice

• 200g green beans,trimmed and cut into 1.5cm pieces

• 400g can cannellini beans,drained and rinsed (see note)

• 400g can borlotti beans,drained and rinsed (see note)

• 3 thyme sprigs

• 1 bay leaf

• 1½ tsp cooking salt

• 1 litre salt-reduced vegetable stock

Basil sauce

• leaves from 1 large bunch basil (about 75g or 6 lightly packed cups)

• 1 large garlic clove

• 4 tbsp extra virgin olive oil