This is always a crowd pleaser. A 2 pot wonder that hubby enjoys making. It comes from a James Martin recipe : Home Comforts. It serves 2.
Ingredients
3 tbsp olive oil
40g butter
2 whole chicken legs cut into drumsticks and thighs
2 shallots
1 lemon cut in half
1 garlic bulb cut as shown in the photo below
200g chorizo, cut into small chunks
2 tomatoes, peeled, seeds removed, finely chopped
660g jar of white haricot beans, drained
2 sprigs of rosemary, finely chopped
4 sprigs thyme, finely chopped
250ml chicken stock
2 tbsp roughly chopped flat-leaf parsley
sea salt and ground black pepper
Method
- Preheat oven to 220C/425F/Gas 7
- Heat an oven proof frying pan until hot, add half the olive oil and half the butter. When the butter is foaming, add the chicken and fry until just golden brown.
- Cut one shallot in half lengthways and add to the pan along with the lemon and half the rosemary and thyme. Add the garlic, reserving 2 garlic cloves.
- Roast in the oven for 15 minutes or until golden brown and the chicken s cooked through.
- Meanwhile, finely chop the remaining shallot and reserved garlic cloves.
- Heat a large frying pan until medium hot. Add the remainder of the olive oil and the chorizo and cook for 5 minutes or until the oil has changed colour and the chorizo is crisp around the edges.
- Add the tomatoes and the chopped garlic and shallot. Gently fry for a minute, then add the beans and the rest of the rosemary and thyme and cook for a further 2 minutes.
- Add the stock and bring to a simmer. Cook for 4-5 minutes, or until the shallot has softened and the volume of liquid has slightly reduced.
- Stir in the last of the butter and the parsley. Season to taste with plenty of black pepper.
- Ladle the beans into the middle of 2 soup plates, top with some chicken, then place a piece lemon shallot and garlic alongside.
Crusty bread is ideal with this to mop up the tasty sauce. Off to Hopley's Farm Shop now for the ingredients.
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