CHICKEN AND BUTTER BEANS
Description
I couldn't believe how fast this came together, leaving me to relax with a glass of wine and wind down after work while it cooked.
The flavours are incredible - the seasoning and the browning of the chicken releases umami like juices. The wine adds an extra note on top. It is fast becoming a go to meal on a busy day!
You can marinate the chicken ahead of time - in the morning or night before. But don't worry if you there wasn't time. Just season and set aside for 15 mins.
Options: you can add a chopped courgette to this dish, halfway through the cooking. It makes it a complete meal.
Add a little zing with half a tsp of red chillies in oil if you like a bit of spice.
I've used chicken thighs, but by all means use other cuts.
Serve with rice or with buttered sourdough bread, which you can use to mop up the juices.
Leftovers are great - it tastes even better the next day!
Ingredients
Instructions
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Make cuts across the chicken pieces. Season the chicken rubbing it into the cuts. You can do this ahead- either overnight or in the morning. But if you don't have time, season and set aside for 15 mins.
In a heavy bottom pan, heat the oil. Fry the chicken gently to brown it on both sides for a few minutes.
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Now add the can of butter beans, with the water it comes in. Stir, scrape up the bottom of the pan, mixing in the chicken juices.
Lower the heat to medium, mix in the tomato paste and the wine.
Make up the stock cube with a cup of hot water and add to the pan.
Test for salt and add as needed along with a good few grinds of pepper. (Add 1/2 tsp of red chillies in oil or other chilli sauce in your store cupboard, if you want a little spice )
Cover and let it simmer for around 30 mins, until the chicken is tender, stirring in between.
If you want to add courgettes, cut them into diagonal chunks and add them half way through
Serve with rice, or warm buttered sourdough bread to mop up those delicious juices!
