The Daily Telegraph - The Telegraph Magazine


1 HR 20 MINS



— 2 tbsp olive oil

— 4 chicken thighs on the bone

— 1 onion, finely chopped — 4 rashers of streaky bacon, finely sliced

— 2 garlic cloves, finely chopped

— 200ml white wine — 400ml chicken stock — 1 x 400g tin butter beans, drained and rinsed — 200g baby courgettes, each cut into 3-4 strips lengthways

— 100g purple sprouting broccoli

— 100ml double cream — juice of ½ a lemon — crusty bread, to serve

Preheat the oven to 200C/ 180C fan/gas mark 6.

Heat one tablespoon of the oil in a casserole over a medium heat. Season the chicken with plenty of salt and pepper and add to the pan, skin side down. Brown for four or five minutes. Remove from the casserole and set to one side.

Add the remaining oil to the casserole and chuck in the onion and bacon. Mix well and cook, stirring occasional­ly, for three to four minutes until golden.

Add the garlic, mix well and cook, stirring occasional­ly, for a few minutes until fragrant. Pour in the wine and bring to the boil. Cook for one to two minutes until the alcohol evaporates.

Return the chicken to the casserole, skin side up, and pour in the stock. It should cover the meat by half. Cover with a lid and pop into the oven for 30 minutes to get the chicken cooking.

Tip the butter beans into the casserole and shake well so they are covered by the stock. Add the courgettes and broccoli and shuffle them into the stock. Return to the oven, uncovered, for 15-20 minutes until the chicken is cooked through.

Remove from the oven and place on the hob over a medium heat. Bubble away for eight to 10 minutes to reduce the sauce by half. Pour over the cream and lemon juice, stir together and check the seasoning, adding more salt and pepper to taste. Serve immediatel­y with plenty of crusty bread to mop up the sauce.

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