Creamy, garlicky, lemony beans and fall apart chicken are a match made in heaven. Serve this one pot dish up on a cold rainy day and feel the winter blues melt into divine foody memories.
Prep time: 15 minutes
Cook time: 1 hour 20 minutes
Serves: 4 - 6
INGREDIENTS
CHICKEN
3 tbsp extra virgin olive oil
1 large leek halved then sliced finely
2 celery stalks, sliced finely
3 tbsp capers
8 bay leaves
4 tbsp chicken stock powder
1 c boiling water
1 c apple cider
2 tbsp wholegrain mustard
2 tins butter beans
Large handful of fresh thyme or 2 tsp dried thyme
2 tbsp smoked paprika
1.5kg skin on chicken, bone in and chopped into large pieces
1 large lemon cut into segments
2 bulbs garlic cut in half
2 tbsp chopped parsley
1 c sour cream
Salt
Freshly ground pepper
GREMOLATA
2 tbsp parsley, finely chopped
2 tbsp roasted cashew nuts, finely chopped
2 tbsp zested lemon
METHOD
In the pot of your Ironclad Dutch Oven, sauté the leeks, celery, capers and bay leaves in the olive oil til just soft.
Heat oven to 150°C
With the pot on a low heat, add the chicken stock, boiling water, apple cider vinegar, mustard, butter beans and thyme. Stir well and sprinkle half the paprika on top.
Nestle the chicken pieces, lemon quarters and garlic on top and sprinkle with the remaining paprika, a grind of black pepper and a teaspoon of flaked salt. Bring the pot up to a rolling simmer, cover with the lid and move to the oven to bake for 1 hr 15 minutes.
Gently remove chicken pieces from the pot to the lid and stir in the sour cream and parsley. Have a taste and season accordingly with salt and pepper. Return the chicken pieces to the pan and on the stove top bring the dish to a gentle simmer.
To serve, sprinkle with the parsley, finely chopped cashew nuts and lots of lemon zest mixed together.
Serve the pot hot to the table with a crunchy green salad and some crusty bread.
