zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Pot-Roasted Chicken with Beans and Cavolo Nero

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Pot-Roasted Chicken with Beans and Cavolo Nero

    A buttery mash or baked potatoes are the order of the day here to accompany this delicious pot-roast.

    Serves: 4

    Ingredients

    • Freshly ground black pepper
    • 100g Waitrose 10-Bean Mix, soaked overnight, drained and rinsed
    • 3-4tbsp extra virgin olive oil
    • 1 celery heart, sliced
    • 1 leek, trimmed and sliced
    • 1 bay leaf
    • 3 fresh thyme sprigs
    • 3 garlic cloves, sliced
    • 1.4kg free range chicken
    • Sea salt
    • 200g tomatoes, skinned and chopped
    • 150ml dry white wine
    • 200g pack cavolo nero, thick stalks discarded, leaves coarsely chopped

    Method

    1. Bring a pan of water to the boil and cook the beans for 25 minutes, then drain.
    2. Heat two tablespoons of olive oil in a casserole large enough to hold the chicken, add the celery, leek, bay leaf and thyme and cook over a low heat for 8 minutes or until soft and fragrant, add the garlic towards the end of the cooking time.
    3. Meanwhile, using your hands, coat the chicken with the remaining oil, then season with salt and pepper. Heat a frying pan, add the chicken and colour on all sides.
    4. Add the tomatoes and beans to the casserole, place the chicken on top and pour the wine and 200ml water over the top. Don't season at this point or the skins of the beans will toughen. Bring the liquid to a simmer, then cover with a lid and cook over a low heat for 1 hour.
    5. Remove the chicken to a carving plate to rest, tipping the juices inside back into the pan. Cover the chicken with foil to keep it warm. Skim the surface fat off the vegetables, add 150ml water to the pot, bring to a simmer, then add the cavolo nero.
    6. Cover and simmer for 15 minutes, stirring occasionally, and seasoning at the end. Roughly portion the chicken, cut away the drumsticks and thighs, cut the breasts off the bone, then cut the meat into large pieces. Serve a thigh or drumstick to each person with a little of the breast meat, vegetables and juices, either in warm shallow soup bowls or on plates. You may like to serve with an extra splash of olive oil.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    2 stars