Chicken with Smoky Devilled Beans
Photography by 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 #98
We might be in the depths of winter, but the latest issue of dish will inspire you with delicious recipes to brighten even the most grim of days. We start with a selection of classic French bistro dishes – think beef bourguignon and creamy potatoes – before turning to sumptuous soups. Next, it’s all about warming curries and bowlfuls of noodles and dumplings, perfect for those chilly nights. In the mood for something sweet? Check out our delectable chocolate and caramel treats, or turn to our Food Fast section, full of desserts quick enough to make on a weeknight.