Roast Chicken Thigh, Tomato, Capers and Cannellini Beans

Thu, 21 January 2021

Ingredients (Serves 4)

8 chicken thighs skin on  

3 tbs extra virgin olive oil

1 tin cooked cannellini beans

250g chopped cherry tomatoes

1 red pepper diced

1 yellow pepper diced

1 red onion diced

2 cloves garlic finely chopped

3 table spoons capers

 

• Pre heat the oven to 190
• Trim the chicken thighs of any excess fat & score the skin with a sharp knife until you hit the bone, do 3 scores on each chicken thigh
• Season with salt and pepper and sear in a hot heavy based pan in 1 tbs of the olive oil skin side down till golden, turn over and sear the other side, this will take 2-3 minutes on each side.
• Remove the meat from the pan and set to one side, add the rest of the olive oil, add the onions and garlic and sauté for 2 minutes, add the peppers and tomatoes and cooked for another 3 minutes.
• Add the beans and stir through, sit the chicken back on top of the sauce
• Then roast in the pre heated oven for 20 minutes at 180
• To finish, take the stew from the oven, add the capers and check the seasoning.
• To serve Soon the stew into the centre of a warm plate, slice the chicken and place on top