Butter bean chicken
For a hearty dish to keep the whole family happy, try this sausage and chicken leg supper with plenty of fresh herbs
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
55
MINUTES
Ingredients
dash of rapeseed oil
1 onion, diced
4 chicken legs on the bone
4 garlic loves, finely chopped
4 sausages, halved
bunch of thyme, removed from the stalk
200ml stock
100ml white wine
2 tsp honey
2 tins of butter beans, drained
bunch of parsley, chopped
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Method
Heat the rapeseed oil in a large ovenproof dish and sauté the onion until it is turning translucent. Add the chicken legs, sausages and garlic and fry until the legs start to brown. Turn them so that they brown all over.
Add the thyme, stock, wine and honey to the pan. Allow to come to a simmer then place into and oven heated to 180°C. Bake for 20 minutes then stir in the beans. Season and place a lid on the pot.
Place back into the oven and cook for another 20 minutes or until the chicken legs are cooked through.
Sprinkle with parsley before serving.
