Summer Bells with Chicken and Beans

Jill Dupleix, author of Lighten Up, has created a fresh and healthy recipe,  only problem and a clue is in the title Winter Greens with Chicken and Beans. Not wishing the summer away nor wanting to wait, with a little tweak this simple, and quick to cook dinner, became Summer Bells with Chicken and Beans.

Serves 4
2 red bell peppers
1tbsp olive oil
4 chicken drumsticks
2 chicken breasts, with skin
1 onion, finely sliced
2 garlic cloves, crushed
600g (1lb 5oz) canned borlotti beans, rinsed
few thyme sprigs, plus extra to serve
300ml  hot vegetable or chicken stock


Deseed and chop the peppers

Heat the olive oil in a large, lidded frying pan. Sear the chicken, skin-side down, for 5 minutes on each side, until golden. Remove the chicken, season well and set aside.

Cook the onion in the pan for 5 minutes, until softened. Add the garlic and cook for 1 minute. Stir in the beans, thyme and stock, and season well. Return the chicken to the pan and cover the lid. Simmer gently for 30 minutes or until cooked.
Add the peppers and simmer for 5 minutes.

Mash a few beans into the sauce to thicken it. Scatter with fresh thyme and serve on warm plates.

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