A super tasty dinner. Using chicken on the bone creates a deeper flavor, in which this dish benefits from.

Ingredients:

1/4 cup plain flour
2 teaspoons smoked paprika
8 small chicken thigh cutlets or 2 Maryland's
2 tablespoons  olive oil
1 small brown onion, finely chopped
2 garlic cloves, crushed
1 1/2 cups chicken stock
4 sprigs fresh thyme
2 dried bay leaves
1 tablespoon lemon juice
1 bunch spinach, trimmed
1 can cannellini beans, drained, rinsed

Method:

Place flour and paprika in a large ziplock bag. Add chicken. Seal bag. Shake to coat chicken all over in flour.
Heat oil in a large frying pan over medium heat. Cook chicken in batches until browned all over. Transfer to a plate.
Add onion and garlic to pan. Cook, stirring, for 2 minutes. Add stock, thyme, bay leaves and lemon juice. Return chicken to pan. Bring to the boil. Reduce heat to low. Simmer for 20 minutes. Remove and discard bay leaves.
Add spinach and beans. Season with salt and pepper. Cook for a further 5 minutes or until chicken is cooked through. 

A quick and tasty lunch. This mustard steak baguette is filled with and amazingly stick onion jam/sauce. Perfect for those days when you want maximum flavor/minimum time.

Ingredients: 

1 Baguette
Mixed Lettuce Leaves
Handful of Cheese
3 Tablespoons Olive Oil
2 Onions, thinly sliced
1 Rump Steak 
1 Tablespoon Worcestershire Sauce
2 Tablespoon Wholegrain Mustard
2 Tablespoon Water

Method:

Cut the bread into 4 equal lengths, then cut each piece horizontally in half. Spread butter on each side and add some lettuce and cheese. 
Heat 2 tablespoons of the oil in a large saucepan on a medium heat. Add the onions and cook, stirring occasionally, for 10-15mins until softened and golden. Transfer to a plate and set aside.
Increase the heat to high and add the remaining oil to the pan, when hot, add the steak, season with salt and pepper. Cook til your liking. Transfer steak to same plate as onions.
Add the Worcestershire sauce,mustard and water to the pan and stir to deglaze by scraping any sediment from the base of the pan. Return the onions to the pan, season and mix well. 
Thinly slice the steak and divide between the bread. Cover with the onions and Serve.