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Roast chicken thighs with creamy beans
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Light on prep and washing up, this spring supper combines crispy-skinned chicken with two types of bean – brought together by fragrant tarragon.
4 chicken thighs
2 x 400g cans haricot beans
6 cloves garlic
280g pack stringless Helda beans, cut into 2cm pieces
½ tsp Dijon mustard
1 tbsp extra virgin olive oil
½ tbsp Essential White Wine Vinegar
¼ x 20g pack tarragon, leaves roughly chopped
1. Preheat the oven to 220ºC, gas mark 7. Trim any excess fat or sinew off the chicken; season. Tip the undrained haricot beans into a large roasting tin, fill 1 can with water and add this too, along with the (peeled) garlic cloves. Nestle the chicken on top, skin-side up, then roast for 30 minutes.
2. Roughly crush the haricot beans in the roasting tin with the back of a wooden spoon; season. Toss through the Helda beans and return to the oven for 8-10 minutes, until the green beans are tender and the chicken is cooked through, the juices run clear and there is no pink meat remaining. Stir the mustard, oil and vinegar into the beans. Serve scattered with the tarragon.
Typical values per serving:
High in fibre
This recipe was first published in May 2021.
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