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Braised chicken thighs with borlotti beans & rosemary
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250g dried borlotti beans
2 Waitrose Leeks
2 stalks Waitrose Celery
3 tbsp olive oil
1 carrot, diced
1 garlic bulb, halved
3 large rosemary sprigs
1 tsp salt
2 fresh bay leaves
750ml fresh chicken stock
8 chicken thighs
2 tbsp double cream
200g cavolo nero, chopped
1. Soak the beans in cold water overnight. The following day, preheat the oven to 160˚C, gas mark 3. Drain and rinse the beans thoroughly, then tip into a large casserole dish. Finely slice the leeks and finely dice the celery; add both to the casserole with the oil, carrot, garlic, rosemary, salt and bay leaves. Pour over 500ml stock, add a grind of black pepper, cover with a tight-fitting lid and put in the oven for 1 hour 30 minutes.
2. Turn the oven up to 200˚C, gas mark 6. Give the beans a stir, then sit the chicken thighs, skin-side up, on top. Pour in the remaining 250ml stock, season the chicken skin, and roast for another 1 hour 30 minutes, until the skin is crisp and golden.
3. To make a creamy sauce, lift out the chicken and rest on a warm plate. Add the cream and cavolo nero to the casserole, cooking gently until wilted. Take off the heat and return the chicken to the casserole, discarding the bay and rosemary before serving.
TO MAKE IN A SLOW COOKER
Put the drained, soaked borlotti beans and all remaining ingredients apart from the cream and cavolo nero, with only 500ml stock, in a slow cooker. Cook on a low heat for 4-5 hours or a medium heat for 3-4 hours until the chicken is tender. Take out the chicken; discard the skin and bones. Shred the chicken and stir through the sauce, adding the cream and steamed cavolo nero, if liked.
Typical values per serving:
This recipe was first published in Tue Feb 13 17:18:07 GMT 2018.