A nutritious, warming and comforting dish, very delicious and easy to cook.
The recipe is adapted from Family Kitchen cookbook by Caroline Bretherton.
Ingredients:
** I used half of the ingredients listed
150 g dried white beans, such as haricot or cannellini
1 tbsp plain flour
salt and freshly ground black pepper
8 skinless bone-in chicken pieces, thighs, drumsticks or a mixture
1 big onion, finely chopped
2 garlic cloves, crushed
200 ml white wine (optional)
500 ml chicken stock (or 700 ml if not using the wine)
2 heaped tbsp fresh or dried parsley leaves
1 heaped tbsp dried oregano (or 1 tbsp finely chopped fresh leaves)
1 tbsp dried rosemary (or 1 sprig fresh)
250 g cherry tomatoes
Method:
Soak the beans overnight in lots of cold water. Make sure they have plenty of room to swell.
Drain, rinse, and place in a large pan of water. Bring to the boil over a high heat, skim off any froth, then reduce the heat and simmer for 10 minutes. Drain and rinse.
In a large deep pan with a lid heat 2 tbsp of the olive oil. Season the flour with some salt and pepper. Dust the chicken in the flour.
Fry the chicken in the pan, spaced well apart, for a few minutes on each side, until golden brown all over. Set aside.
Heat 1 tbsp of oil and cook the onion for 5 minutes until softened, but not browned.
Add the garlic and cook for a further minute. Add the wine (if using) and stock, and stir to loosen the residue from the pan.
Return the beans with the rosemary and oregano, cover, and simmer over a low heat for up to 1 hour, or until the beans are tender.
Return the chicken and simmer for further 30 minutes.
Remove the lid and add the tomatoes.
Cook for a further 15 minutes, uncovered, until the sauce reduces. Sprinkle with the dried or fresh parsley leaves.
Mix well and remove from the heat.
Serve and enjoy!
Bon Appetit!
