Oh God it was delicious, so going to share as also very economical and very easy.
For 2 people
2 small chicken legs cut into drumstick and thigh, skin removed.
splash of white wine vinegar (you could leave this out)
splash of left over white white
2 medium carrots
half a large onion
chicken stock cube
1/2 a lemon
Couple teaspoons plain flour.
pepper, oregano, thyme.
Few drops of oil.
Tin of butter beans (drained)
Chopped onion and carrot and almost dry fried for a few minutes till started to soften, then added the chicken pieces, vinegar and the flour, and turned it all round for about 5 minutes to seal the meat and cook the flour. Crumbled in the stock cube, added the wine, the juice of the half lemon, and then the zest of the half lemon, and the pepper and herbs. Topped up with boiling water to about halfway up the chicken, put the lid on and simmered for 20 minutes. Turned the chicken over and stirred. Lid back on for another 20 minutes. Then added the tin of butter beans and turned up the heat till the sauce reduced down to a nice thickness and amount.
Done. It tasted amazing!