BRAISED CHICKEN WITH LETTUCE, PEAS, RADISH GREENS AND BEAN MASH
Serves 4
INGREDIENTS 4 chicken thighs 1 tbsp butter or ghee 2 large leeks, sliced into rounds, or 2 onions, diced 4 garlic cloves, finely chopped 2 bay leaves, dried or fresh 1 big handful of pink radishes (150g), halved or quartered if large 2 little gem lettuces, halved lengthways 300ml bone broth or vegetable stock 1 tsp wholegrain or Dijon mustard 2 big handfuls of radish leaves (100g) or greens, chopped 250g frozen or fresh peas (add fresh right at the end as they don’t need cooking) Juice of 1 lemon and strips of lemon peel 2 tbsp cream, crème fraîche or a big splash of full fat milk (optional) 1 big handful of fresh mint leaves, tarragon or chives (or a mix)
FOR THE MASH 1 fat garlic clove, finely chopped 1 tbsp fresh rosemary or thyme leaves 1 tbsp butter 720g cooked cannellini or haricot beans (3 x 400g tins, drained or rinsed)
METHOD
Pat the chicken thighs dry and rub with salt and pepper. Melt the butter in a large casserole pan and fry the chicken, skin-side down, over a medium heat for about eight minutes, until crisp and golden-brown. Turn the chicken over and cook the other side for a few more minutes, then set aside with the skin side up so it stays crispy. If you’re left with more than two tablespoons of fat in the pan, drain off the excess and put in the fridge for another day. Add the sliced leeks and fry over a medium heat for a few minutes, then add the garlic, bay leaves, radishes and gem wedges, cut side down, for a minute. Stir in the broth and mustard, add the chicken, skin side up, and put the lid on for 20 minutes to simmer on a medium heat. Take the lid off, check the chicken is cooked through, then add the chopped radish leaves and frozen peas, lemon juice, zest and cream, if using, and simmer gently for a few minutes. Take off the heat, taste for seasoning and add the mint leaves or other herbs. Leave to rest for five minutes while you make the mash. In a second pan, gently fry the garlic and herbs in the butter for a minute until softened. Add the drained beans along with half a mug of water, put the lid on, turn up the heat and let cook for two minutes. Remove the lid, add salt and pepper, and mash by hand or in a food processor. Season and drizzle with olive oil to serve.