1: Heat a splash of olive oil in a large ovenproof casserole dish over a medium heat. Season both sides of the chicken thighs, then place them into the dish skin side down. Cook for 8 minutes, or until the skin is a deep golden brown. Turn the chicken over and cook for a further 2-3 minutes. Using tongs, remove the chicken from the pan and set aside.

2: Add the onions to the pan and sauté for 3-4 minutes until softened. Add the mushrooms along with another splash of oil, if needed, and sauté for 3-4 minutes.

3: Pour in the soup, then fill the empty tin up ⅓ of the way with water and add that too. Bring to a simmer, then stir in the cream, green beans and herbs and season with salt and pepper.

4: Add the chicken back to the pan skin side up and simmer for 5 minutes, until everything is cooked through. Heat the rice according to the pack instructions, divide between serving dishes and serve topped with the chicken and vegetables.