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Oven baked chicken with smoky devilled beans

Real comfort food and ideal for a Spring dinner when you’re not sure what the weather is going to do! This is not a dinner party dish but, if you like the flavour combo, it can be a real family favourite. Haydo, who looks after our social media loves this dish!

 Lots of yummy flavours with rosemary, tomato paste, Dijon and English mustard, Worcester sauce and smoked paprika. Quick and easy to cook- lots of ingredients, yes, but don’t panic!!

 The base recipe was in the Dish magazine a couple of years ago and I have very slightly tweaked it

 

 Ingredients

 

2 tablespoons olive oil

Small knob butter

1 kg skinless/boneless chicken thighs – cut each thigh into 2-3 pieces, so not too small

1 onion

1 carrot, grated

2 cloves garlic, crushed or small squeeze of garlic paste

2 tbs finely chopped rosemary

3 tbs Worcester sauce

2 tbs tomato paste

2 tbs Dijon mustard

1 tbs dry English mustard

1 tbs brown sugar

2 tsp smoked paprika

1 400 gms tin cannellini beans, drained

1 400 gms tin butter beans, drained

1 400 gms tin cherry tomatoes

1 cup/250 mls chicken stock

Sea salt and cracked pepper

Chopped parsley to serve

 

Cooking instructions

 

  1. Preheat the oven to 180 degrees fan bake
  2. Heat a large frypan with the oil and butter and brown the chicken on both sides – transfer to a plate and set aside
  3. Add the onion, carrot, garlic and rosemary to the pan, season and cook gently over low heat, preferably covered, for 10 mins, stirring occasionally
  4. Stir in the Worcester sauce, tomato paste, both mustards, brown sugar and paprika and cook for approx. 2 minutes – your kitchen should have an amazing aromas by now!
  5. Stir in the beans, then add the tomatoes, stock and, if necessary, season again
  6. Tip mixture into a large oven baking dish and nestle the chicken pieces into the beans.
  7. Bake for 30-40 minutes or until the chicken is cooked through. Scatter the chopped parsley

 To serve

 Couple of options – you can simply serve this dish with a crusty baguette

Our “healthier” preference is to serve with some steamed broccolini and rice or quinoa

 

Serves 4 -6