Chicken thigh and borlotti bean braise with rosemary

Name: Chicken thigh and borlotti bean braise with rosemary
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 8 chicken thighs, bone in, skin on; 1 tbsp olive oil; 1 onion, sliced; 3 garlic cloves, sliced; 2 sprigs rosemary; 1 tin chopped tomatoes, 400 g tin; 2 tins borlotti beans, 400 g tins, drained and rinsed; 200ml gluten free chicken stock; 150g cavolo nero, shredded; 1 tsp black pepper

Golden chicken thighs in a rosemary and tomato sauce with soft borlotti beans.

Time1 hr 5
LevelEasy
Costabout £1.75 a head

4 servings

Ingredients

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8chicken thighsbone in, skin on
1 tbspolive oil
1onionsliced
3garlic clovessliced
2sprigs rosemary
1tin chopped tomatoes400 g tin
2tins borlotti beans400 g tins, drained and rinsed
200 mlgluten free chicken stock
150 gcavolo neroshredded
1 tspblack pepper

Method

1
Brown the chicken skin side down in the oil in a casserole for 8 minutes, then turn for 3 minutes. Lift out.
11 min
2
Cook the onion in the chicken fat for 5 minutes, then add the garlic and rosemary for 1 minute.
6 min
3
Add the tomatoes, beans, stock and pepper. Return the chicken skin side up.
4
Cover and simmer for 35 minutes, until the chicken is cooked and the sauce is thick.
35 min
5
Stir in the cavolo nero for 5 minutes until just soft.
5 min
6
Serve with the sauce spooned over.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.