Takes 1½ hours. Serves 4.
Ingredients:
(For the chicken thighs)
4 Chicken Thighs (with the skin and bone)
1 Bulb of Garlic
2tsp Garlic Granules
1tsp Dried Oregano
1tsp Dried Parsley
1/2tsp Black Pepper
½ tsp Smoked Paprika
1 cup (170g) Vegetable Stock
2 White Onions
2 Sprigs of Thyme
3tbs Olive Oil
1 ½ tsp Brown Sugar
1tsp Salt
(For the butter beans)
2 Tins of Butter Beans (470g drained)
2 Large Leeks
2 Cloves of Garlic
2 Sprigs of thyme
2 Shallots
1tsp Dried Parsley
1tsp Salt
1tsp Garlic Granules
1tsp Dried Oregano
Vegetable Stock
(To serve)
Ciabatta bread
Parsley
Pea shoots (or any mixed leaf salad)
Method:
Start by preparing the chicken thighs.
Pre-heat the oven to 200*c.
Remove the onion skin and cut the onions into quarters.
Remove the cloves of garlic from the bulb and crush them to remove the skin.
In an oven safe roasting dish place the quartered onions, garlic cloves, thyme, and chicken thighs.
In a small bowl mix the olive oil, dried oregano, garlic granules, dried parsley, smoked paprika and brown sugar.
Rub the mix over the chicken thighs then wash your hands thoroughly.
Season with salt and pepper to taste, then pour the vegetable stock into the tray.
Place the chicken in the oven and set a timer for 25 minutes.
After 25 minutes baste the chicken thighs with the stock, cover the baking dish with tin foil, turn the oven down to 180*c and place back in the oven for 30 minutes while you proceed with the butter beans.
Wash the Leeks and cut off the end of the root.
Cut them in half lengthways and wash them under a running tap in-between the layers.
Thinly slice the leeks into hemispheres, then wash them in a bowl of water 3 times to remove any remaining soil changing the water in-between each wash.
Mince the 3 cloves of garlic and dice the shallots.
Bring a large Sauté pan to medium heat then add a thin layer of olive oil along with the leeks, shallots and garlic.
Let the leeks cook down for 2-3 minutes then add the strained butter beans, thyme, dried parsley, salt, garlic granules and dried oregano.
Add enough vegetable stock to just cover the butter beans, turn the stove down to medium heat leave to cook for 15 minutes.
After the 15 minutes remove the roasting dish from the oven and pour the juices into the butter beans.
Remove the cooked onions from the roasting dish, dice them and add them into the butter beans, turning the butter beans pan to medium-high heat to reduce the sauce.
Keep the chicken in the roasting dish covering with tin foil and place it back in the oven for the remaining 10 minutes.
Cut the ciabatta in half, drizzle with olive oil and toast it either in the oven or in a frying pan. (remember to mix your butter beans every now and again so they don't stick to the pan.)
Drizzle your mixed salad with some olive oil and a pinch of salt.
Remove the chicken from the oven and leave it to rest while you plate up the food.
Finely chop the parsley, mix it into the butter beans and taste them for seasoning (adding more salt or pepper if needed).
Spoon the butter beans into a dish and top with a chicken thigh.
Serve with your mixed salad, crispy ciabatta and enjoy!
