Roast free-range chicken with white bean braise

by Jo Pearson | Cuisine issue #155
Serves: 6Jo Pearson prepares a simple yet impressive three-course dinner for six

6 free-range whole chicken legs (drumsticks with a portion of thethigh attached), excess skin trimmed to remove excess fat, knuckles removed if desired
1 tablespoon thyme leaves, chopped
1 tablespoon rosemary leaves, very finely chopped
2 tablespoons vegetable oil
30g butter
3 cloves garlic, crushed
1 red onion, thinly sliced
1 tablespoon fresh oregano
2 x 400g cans white beans (cannellini or butter), rinsed and drained
500ml chicken stock
2 tablespoons chopped flat-leafed parsley
zest and juice of 1 lemon
handful radicchio leaves
micro herbs (optional) and extra virgin olive oil to serve

Preheat the oven to 170°C. Combine the thyme, rosemary and oil. Rub the chicken all over with this mix and season with salt and freshly ground black pepper. Put on a roasting tray and roast for 30 minutes or until the juices run clear when a skewer is inserted into the thickest part.

Meanwhile, melt the butter in a saucepan then fry the garlic, onion and oregano until the onion is soft but not coloured. Add the beans and stock. Bring to the boil then simmer until the liquid has reduced by three quarters. Stir in the parsley, lemon juice and zest then taste and season.

Serve the chicken on the beans and radicchio, drizzled with extra virgin olive oil and scattered with herbs.

Wine - Sauvignon blanc

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