Burnt onion, butter bean and chicken one-pot by Lucy Timm
This weeks chicken one-pot is the first of four recipes by Lucy Timm that are both delicious and easy to prepare at home. Lucy is Chef de partie at Leroy, Shoreditch.
Equipment
C3 Frying pan & C2 Sauté
Ingredients
- 4x chicken thighs - deboned
- 1x 400g can of butter beans
- 1x lemon
- 1x bulb garlic
- 2x brown onion
- 1x chick stock cube
- Handfull of thyme or 2x tsp dried
- Handfull of rosemary or 2x tsp dried
- 2x bay leaves
- Lots of black pepper
- Parsley
- Olive oil
- Salt
Method
1. Brown Chicken
Rub the chicken in olive oil and salt, place the chicken in a hot C3 pan and brown off. Once brown take off the heat and leave to rest (save juices).
2. Burnt Onion
Peel and chop the onions in half, place chopped side down in a piping hot C3 pan. Once burnt take out and leave to cool. Once cooled chop into quarters.
3. Combine
Put the burnt onion petals, chicken and butterbeans in the C2 pan, add your stock until the chicken is almost covered, garlic (just cut the bulb in half), add all the juice from 1 lemon. Chuck in your herbs, lots of black pepper, and 4 tbsps of olive olive. Pop the lid on and cook for 20-30 mins.
4. Finish
Season with salt, add chopped Parsley over the top.
