Braised Chicken with White Bean

-


Ingredients

  • 1 chicken Maryland
  • 15g plain flour
  • 250ml chicken stock
  • 20ml olive oil
  • half small brown onion, diced
  • 1 clove garlic, chopped
  • 100g cannellini beans, tinned/cooked
  • 2 stalks thyme
  • Parsley, for garnish

Instructions

Preheat oven to 180ºC.

With a boning knife, cut the chicken at the joint so you have a drumstick and a thigh.

Remove the back piece from the thigh and reserve for stock.

Season flour, and toss chicken pieces quickly through it, shake off excess.

Heat oil in large saucepan, brown chicken evenly. Set aside.

In same pan, sweat onions until soft.

Add garlic and thyme, cook until fragrant.

Return chicken to pan - place pieces with skin up (so that it will be crispier).

Pour in stock - enough to half cover chicken. Do not pour over chicken.

Add beans around chicken pieces.

Cover with tight fitting lid or foil and place in oven for 30 minutes or until cooked through (test that chicken has an internal temperature of 75ºC).

Check seasoning.

Simmer to thicken sauce if needed. Should not be consistency of water.

Serve on warm plate and garnish with chopped parsley.

Comments

Post a Comment

Popular posts from this blog

Thai Chicken Curry

-
Image
Ingredients 200ml coconut milk 1 chicken thigh, bone in 15g green curry paste 15g tamarind paste 10g palm sugar, shaved 5ml fish sauce 6 basil leaves 1 makrut lime leaf, chiffonade 4cm red chilli, thin paysanne Instructions With a boning knife, remove bone from chicken thigh, slice into 10mm strips. In a pan, drizzle a little oil and fry curry paste until very fragrant. Add chicken strips and coconut milk. Bring to a simmer. If too thick, thin out with some water. Cook until chicken is tender, about 15 minutes. Add tamarind paste, sugar and fish sauce. stir through. Add basil. Stir. Check seasoning. Check consistency of curry - shouldn't be too thick or too runny. Serve in warm bowl. Garnish with lime leaf and red chilli. 
Read more

Coleslaw

-
Image
Serves 2  Ingredients 100g cabbage, chiffonade Half a carrot, grated half a stick of celery, paysanne Quarter of a red onion, finely sliced 4g parsley, finely chopped 50ml mayonnaise (approx. - to bind) lemon juice to taste seasoning - salt, sugar, white pepper Instructions Place prepared vegetables in a bowl. Add mayonnaise and mix through. Add parsley, and mix. Season and add lemon juice to taste.
Read more

Tartare Sauce

-
Image
Ingredients 100ml mayonnaise 8g capers, finely chopped 1 small gherkin, finely chopped 2g parsley, washed, finely chopped lemon juice to taste salt white pepper Instructions Add capers, gherkin and parsley to mayonnaise. Combine well. Add lemon juice to taste, adjust seasoning (salt and white pepper).
Read more