Only a handful of ingredients are needed for this simple roast chicken recipe, cooked entirely in one casserole and perfect for your next Sunday lunch.
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
- 2 kg chicken thighs skin-on
- 4 cloves garlic, peeled and finely sliced
- 2 bulbs fennel, sliced
- 2 x 400g cans butterbeans, drained
- 250ml chicken stock
- Optional grated pecorino and steamed kale, to serve
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Method
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1Preheat the oven 210°C / 190°C fan / gas mark 7
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2Place a Le Creuset 29cm Signature Oval Casserole with a splash of olive oil over a medium heat. Place the chicken thighs skin-side down into the hot casserole and fry until golden brown and turn over to sear for 2 minutes on the other side. Repeat until all the chicken thighs are browned and place them all on the upturned lid.
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3Add the fennel and garlic to casserole and soften for around 5 minutes. Add butterbeans and stock. Season with salt and pepper to taste. Place chicken thighs back in the casserole on top of the fennel and butterbeans. Place in the oven for 35 – 40 minutes and serve with steamed kale and grated pecorino.
