Thu, 11 November 2021
Chef: Erica Drum
Ingredients
Makes 4 portions
Takes 45 mins
· 1-2 tablespoons olive oil
· 8 Chicken thighs or 4 chicken breasts
· 1 white onion, chopped
· 5 cloves of garlic, crushed
· 1 tablespoon harissa
· 1 tablespoon tomato puree
· 100ml white wine
· 1 can chopped tomatoes
· 2 can butter beans, drained
· 1 can cannellini
· 100g fresh spinach
· 400ml Chicken stock
· 2-3 thyme sprigs
· Grated parmesan or fresh herbs on top, fresh salad, crispy bread or baby potatoes to serve.
*alternatively you could use raw beans. Add them to the dish the same way, double the stock and cook for 2 hours at 160C instead.
Method
1. Using an oven proof pan, heat the oil over a hot heat and sear the chicken on both sides for 2 minutes. I like to leave the skin on as it gives extra flavour but you can remove before cooking if you wish.
2. Remove the chicken and set aside for a moment.
3. Add the chopped onion to the hot pan and fry for 2 minutes.
4. Turn down the heat and add the garlic and fry for a further 2 minutes.
5. Next step is to add in the wine & tomatoes for 5 minutes.
6. Now add the beans and spinach, stir until wilted.
7. Pour in the stock, thyme and season with salt and pepper, bring to a simmer.
8. Place the chicken on top and put on a lid.
9. Put in the oven at 200°C for 15-20 minutes. This will be a little longer with larger chicken breasts.
10. If it is too liquidy, remove the lid and cook for a further 5 minutes.
11. Serve with some fresh herbs or grated parmesan on top and a side of fresh salad, crunch bread or baby potatoes.
