Ingredients
- 1kg boneless chicken thighs
- olive oil
- zest & juice 1 lemon
- 3 sprigs of thyme, stripped
- salt and pepper
- 2 onions, diced
- 2 cloves of garlic
- half a preserved lemon, finely diced
- 2 sprigs rosemary, stripped and chopped
- 1 bunch radishes, chopped into wedges
- handful of olives, stones in
- 2 tins white beans, rinsed and drained
- 1L chicken or vegetable stock
- Flat leaf parsley or chives to serve
Tuscan Style Chicken & Beans
Method
- Cut chicken thighs into cubes, and toss in a little olive oil, lemon zest, lemon juice, thyme, salt and pepper and stand for at least an hour or, ideally, refrigerate overnight
- Heat a good slug of olive oil in a heavy pan and fry the diced onion, garlic and the sprigs of rosemary
- Add the chicken, and brown evenly
- Add the radish, olives, the preserved lemon, and the drained and rinsed beans
- Add the stock, return to the boil, and then reduce to a simmer
- Cover and simmer undisturbed for 20min
- Avoid overcooking or unnecessary stirring as the beans will lose their shape and the dish will lose some of its visual appeal
- Check the seasoning and adjust as desired
- Garnish with chives and/or Italian parsley
- Serve with a crusty bread and a simple salad of sharp greens dressed with a basic lemon vinaigrette
Comments
This dish combines bold flavours of lemon, rosemary, black olives, chicken and white beans. As far as stews go this is light and fresh, perfect with a slice of crusty bread, a few sharp greens and a glass of something fragrant. For a more substantial meal serve it with a side of creamy polenta.
Thanks to Dunedin Poultry - Chicken thighs, Gilberts - Smoked bread, Janefields - Greens and herbs and to Dunford Grove - Olive oil for providing the ingredients used in the demonstration at the market
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