Chicken with Smoky Devilled Beans
Photography by Josh Griggs.
This is a cross between two of my favourite winter recipes; quick cassoulet and Boston baked beans. I use the beans (cooked without the chicken) for breakfast with a poached egg, as a side dish with lamb, pork and sausages or topped with grilled halloumi.
Serves: 4–6
INGREDIENTS
2 tablespoons olive oil
small knob butter
6 chicken drumsticks
6 bone-in chicken thighs, skin on
1 onion, diced
1 carrot, grated
2 cloves garlic, crushed
1 tablespoon finely chopped rosemary
3 tablespoons Worcestershire sauce
2 tablespoons tomato paste
2 tablespoons Dijon mustard
1 tablespoon dry English mustard
1 tablespoon brown sugar
2 teaspoons smoked paprika
1 each 400-gram tin cannellini beans and butter beans, drained and rinsed
400-gram tin cherry tomatoes
1 cup chicken stock
sea salt and freshly ground pepper
chopped parsley, to serve
METHOD
Preheat the oven to 180°C fan bake.
Heat a large sauté pan with the oil and butter and brown the chicken on all sides. Transfer to a plate and set aside.
Add the onion, carrot, garlic and rosemary to the pan, season and cook, covered, for 10 minutes, stirring occasionally.
Stir in the Worcestershire sauce, tomato paste, both mustards, brown sugar and paprika and cook for 2 minutes.
Stir in the beans, then add the tomatoes and stock and season. Tip into a large ovenproof baking dish then nestle the chicken pieces into the beans. Bake for 30–40 minutes or until the chicken is cooked through.
To serve: Scatter with the chopped parsley and serve with a loaf of good crusty bread.
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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!