Butter Bean Recipes, Stews + Bean Bowls, White Bean Recipes - May 19, 2022

Butter Beans, Crispy-Skinned Chicken + Wild Garlic Salsa Verde

Rated 3.8 stars by 11 users

Servings

Author:

This cracker of a dish was posted on Jemima + Lucy's feed during Spring, when wild garlic is abundantly available. If you can't get your hands on the stuff, sub the wild garlic for extra herbs + bung in a raw minced garlic clove.

Ingredients

For the chicken + beans

4 chicken breast or thighs with the skin on
2 shallots, sliced
3 garlic cloves, sliced
1 fennel, sliced
1 rosemary twig, leaves chopped
1 tsp dried chilli
2 bay leaves
1 glass white wine
500ml stock
1 x 700g jar of Bold Bean Co Queen Butter Beans (or 2 x 400g tins)
Small bunch parsley, chopped
Juice 1 lemon

Wild Garlic Salsa Verde

1 bunch wild garlic
1 small bunch parsley
1 small bunch basil
2 tbsp capers
2 tbsp sherry vinegar
150ml olive oil

Directions

Heat a little olive oil in a pan. Season the chicken breasts + place skin side down, cook fora minute + turn till browned all over, remove from the pan + place on plate.
Add the shallots + garlic to a pan, saute for 5 minutes then add the fennel, rosemary, bay leaves + chilli, cook for a further 5 minutes or so till the fennel is soft + starting to caramelise.
Add the white wine, stock + the butter beans the pan + bring to a simmer then place the chicken back in + gently simmer for 10 minutes, or till the chicken is cooked though, season + squeeze over the lemon juice.
Meanwhile make the salsa verde – place all the ingredients into a pestle + mortar + bash till a paste is formed, add more olive oil if needed.
To serve spoon a chicken breast into a bowl along with the beans + some juice thendrizzle over the salsa verde. Excellent with an aioli