Mediterranean Chicken and Beans
1 hour 20 minutes
Fennel, green beans and white kidney beans add folate, calcium and fibre to this earthy chicken dish.
Lynn Lewis
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Ingredients
Serves: 4
- 2 tablespoons olive oil
- 1 whole chicken (about 1.75 kg), cut into 8 serving pieces, skin removed
- 1/4 cup (35g) plain flour
- 1 large fennel bulb, about 700g, trimmed and sliced
- 4 cloves garlic, cut into slivers
- 1 cup (250ml) chicken stock
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon each dried rosemary, thyme and pepper
- 2 cans (300g each) white beans (butter/cannellini), rinsed and drained
- 250g green beans, cut into 5cm lengths
Directions
Preparation:20min ›
Cook:1hour ›
Ready in:1hour20min
- Preheat oven to 180 degrees C. In a flameproof casserole dish with a tight-fitting lid, heat oil over medium-high heat. Dredge the chicken in flour. Sauté until golden, about 4 minutes per side. Transfer to a plate.
- Add fennel to pan. Reduce heat to medium. Cook, stirring frequently, until fennel is golden, 7 minutes. Add garlic; cook 1 minute. Add stock, lemon juice, salt, rosemary, thyme and pepper. Bring to the boil. Add chicken, cover, place in oven.
- Cook until chicken is done, about 35 minutes. Stir in the white beans and green beans. Bake a further 5 minutes.
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