Chicken with Smoky Devilled Beans

Dish - - Recipes -

This is a cross be­tween two of my favourite win­ter recipes; quick cas­soulet and Bos­ton baked beans. I use the beans (cooked with­out the chicken) for break­fast with a poached egg, as a side dish with lamb, pork and sausages or topped with grilled hal­loumi.

2 ta­ble­spoons olive oil small knob but­ter 6 chicken drum­sticks

6 bone-in chicken thighs, skin on

1 onion, diced 1 car­rot, grated 2 cloves gar­lic, crushed

1 ta­ble­spoon finely chopped rose­mary

3 ta­ble­spoons Worces­ter­shire sauce

2 ta­ble­spoons tomato paste 2 ta­ble­spoons Di­jon mus­tard

1 ta­ble­spoon dry English mus­tard

1 ta­ble­spoon brown sugar 2 tea­spoons smoked pa­prika

1 each 400-gram tin can­nellini beans and but­ter beans, drained and rinsed

400-gram tin cherry toma­toes

1 cup chicken stock

sea salt and freshly ground pep­per

chopped pars­ley, to serve Pre­heat the oven to 180°C fan bake.

Heat a large sauté pan with the oil and but­ter and brown the chicken on all sides. Trans­fer to a plate and set aside.

Add the onion, car­rot, gar­lic and rose­mary to the pan, sea­son and cook, cov­ered, for 10 min­utes, stir­ring oc­ca­sion­ally.

Stir in the Worces­ter­shire sauce, tomato paste, both mus­tards, brown sugar and pa­prika and cook for 2 min­utes.

Stir in the beans, then add the toma­toes and stock and sea­son. Tip into a large oven­proof bak­ing dish then nes­tle the chicken pieces into the beans. Bake for 30–40 min­utes or un­til the chicken is cooked through.

To serve: Scat­ter with the chopped pars­ley and serve with a loaf of good crusty bread. Serves 4–6

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