The great joy of cooking with cast iron lies in its versatility - the fact that, as in this recipe, a single pan can begin on the stove, then go into the oven, then come to the table.

Nothing is quite so delicious as a beautifully crispy-yet-yielding chicken thigh. Except perhaps when it's partnered with tender white beans and a light pan jus.

INGREDIENTS

4 chicken thighs (the best you can afford)

1 white onion, quartered

1 garlic clove, crushed

1 tsp fresh thyme

300 ml white wine (the same you'd drink)

400g flagelot beans, soaked over night

1 fistful parsley, chopped

METHOD

1. Begin by placing a sautee pan on a medium heat and adding the olive oil.

2. When the oil is hot (but not smoking) season the chicken thighs with salt and place in the pan skin side down. Fry until the skin is crispy.

3. Remove the chicken to a plate. Fry the quartered onions cut side down until slightly charred.

4. When the onions are charred turn down the heat, add the garlic and stir to avoid it burning.

5. After a minute or so, pour the wine into the pan and sizzle for a few moments.

6. Once the wine is reduced by about a third, tip in the beans, stir and place the chicken thighs on top. There should be enough liquid to cover the beans, but not the chicken skin. Add a little water if necessary.

7. Place in the oven for 10 minutes until the chicken is cooked through.

8. Rest the thighs for 5 minutes before serving with some steamed greens and a large, cold glass of white wine.