Chicken with Smoky Devilled Beans
Photography Josh Griggs.
This is a cross between two of my favourite winter recipes; quick cassoulet and Boston baked beans. I use the beans (cooked without the chicken) for breakfast with a poached egg, as a side dish with lamb, pork and sausages or topped with grilled halloumi.
Serves: 4–6
INGREDIENTS
2 tablespoons olive oil
small knob butter
6 chicken drumsticks
6 bone-in chicken thighs, skin on
1 onion, diced
1 carrot, grated
2 cloves garlic, crushed
1 tablespoon finely chopped rosemary
3 tablespoons Worcestershire sauce
2 tablespoons tomato paste
2 tablespoons Dijon mustard
1 tablespoon dry English mustard
1 tablespoon brown sugar
2 teaspoons smoked paprika
1 each 400-gram tin cannellini beans and butter beans, drained and rinsed
400-gram tin cherry tomatoes
1 cup chicken stock
sea salt and freshly ground pepper
chopped parsley, to serve
METHOD
Preheat the oven to 180°C fan bake.
Heat a large sauté pan with the oil and butter and brown the chicken on all sides. Transfer to a plate and set aside.
Add the onion, carrot, garlic and rosemary to the pan, season and cook, covered, for 10 minutes, stirring occasionally.
Stir in the Worcestershire sauce, tomato paste, both mustards, brown sugar and paprika and cook for 2 minutes.
Stir in the beans, then add the tomatoes and stock and season. Tip into a large ovenproof baking dish then nestle the chicken pieces into the beans. Bake for 30–40 minutes or until the chicken is cooked through.
To serve: Scatter with the chopped parsley and serve with a loaf of good crusty bread.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.