INGREDIENTS – STORE CUPBOARD
Thyme leaves
2 bay leaves
4 x cloves garlic chopped
1 x white onion
1 x tin of harricot beans (any white beans will do)
chicken stock (200-300ml) – fresh best, stock cube will do
handful of breadcrumbs
small glass of white wine (for cooking – Bare Foot pino grigio is good)
salt / pepper / olive oil
INGREDIENTS – FRESH
1 x Lemon
2 x chicken supreme w. skin on (but hard to find in shops so chicken things will do but you need 4 or 6 thighs for 2 people)
1 x bunch of asparagus
TIME: 30 mins cooking and 10 mins prep.
HEAT: Pre-heat oven to 200 C.
EQUIPMENT: Need oven proof dish and wide frying pan. (If you don’t have the former, you can use the latter and put the frying pan in the oven).
METHOD:
- Marinate the chicken overnight: add lemon zest, lemon juice, thyme, olive oil and S&P to a bowl with the chicken and leave in the fridge. (Can miss this bit and instead add these ingredients at step 4).
- Heat a wide frying pan and fry chicken skin side down to brown the skin. Take it out to rest.
- In the same pan, add chopped onion and cook for a few mins til it softens.
- Add the leftover marinade and the chopped garlic and cook for a few mins.
- Add drained beans, Bay leaves and white wine – cook on high for a few mins to reduce.
- Add chopped up asparagus pieces and then season
- Put all of the above into an oven-proof dish. Lay the chicken on top of the beans (skin side up). Add the chicken stock – enough so that it come up to but doesn’t quite cover the beans. Scatter breadcrumbs over the beans (optional). Drizzle everything with a little olive oil.
- Bake for around 30 mins – until breadcrumbs are browned, stock is bubbling and chicken cooked through.
Mrs Frankenstein's Cookbook 