Roast chicken with fennel, shallot & cannellini bean stew

Name: Roast chicken with fennel, shallot & cannellini bean stew
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 6
Ingredients: 4 echalion shallots, roughly chopped; 3 clove/s garlic; 3 bulb/s fennel; 2 tbsp olive oil; 40 g butter; 400 g cans Essential Cannellini Beans, drained and rinsed; 350 ml Cooks’ Ingredients Chicken Stock; 1 slower-reared large whole chicken; ½ lemon, juice; 40 g Parmigiano Reggiano, freshly grated; 20 g pack chives, finely chopped; 120 g pack baby spinach

While other methods for roasting chicken can lose some of the delicious cooking juices, this recipe from Rob Allison does not let a single drop escape, as they seep into the silken beans beneath. Follow Rob Allison on Instagram.

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2 of your 5 a day

Serves6
CourseMain meal
Prepare20 mins
Cook1 hr 45 mins
Total time2 hrs 5 mins
Plusresting

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4 echalion shallots, roughly chopped
3 clove/s garlic
3 bulb/s fennel
2 tbsp olive oil
40g butter
2 x 400g cans Essential Cannellini Beans, drained and rinsed
350ml Cooks’ Ingredients Chicken Stock
1 slower-reared large whole chicken
½ lemon, juice
40g Parmigiano Reggiano, freshly grated
20g pack chives, finely chopped
120g pack baby spinach

Preheat the oven to 180ºC, gas mark 4. Roughly chop the shallots and garlic. Halve the fennel bulbs lengthways, then cut into 0.5cm slices widthways, reserving the fronds.
Heat 1 tbsp oil with the butter in a shallow, flameproof cast-iron casserole over a medium heat. When melted and lightly bubbling, add the shallots, garlic and fennel. Gently fry for about 10 minutes, stirring occasionally, until softened and they have taken on a little colour.
Mix in the beans and stock, then bring to a simmer. Place the chicken on top of the simmering stew. Drizzle with the remaining oil, season with salt and slide the pan into the oven. Roast (without the lid) for about 1 hour 40 minutes, or until thoroughly cooked, the juices run clear and there is no pink meat. Lift the chicken from the pan onto a chopping board and leave to rest for 10 minutes. Tip any liquid gathered in the carcass back into the stew.
Stir the lemon juice, cheese and most of the chives into the cooked beans. Stir vigorously to crush some beans into the sauce. Add the spinach and stir, allowing it to wilt in the residual heat of the stew. Put the chicken back in the pan to bring to the table, or cut into chunky portions and serve over the beans, scattered with the remaining chives and reserved fennel fronds.

Typical values per serving when made using specific products in recipe