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Roast chicken thighs with butter beans

This dish has been inspired by Spanish produce from Brindisa. Brindisa is a tribute to the people who create the remarkable cheeses, hams, meats,fish, and a huge selection of other ingredients. A wholesale business providing hundreds of different products to many of the country’s finest restaurants, delis and food halls.

View the recipe card here

Ingredients

  • Serves 4.

  • ½ jar Brindisa Navarrico Large Butter Beans

  • 8 chicken thighs

  • 1 large red pepper, chopped

  • 1 red onion, finely sliced

  • 1 garlic clove, minced

  • Small handful of chives, finely sliced

  • 1 tsp chicken bouillon powder

  • Pinch of salt

  • Adults need around 2000Kcal/8400kJ a day

    Typical values per portion: Energy 363Kcal/1517kJ

Method

  • 1. Scorch the red pepper skins, scrape the skins away and thinly slice the peppers.

  • 2. Season the chicken thighs with salt and pepper.

  • 3. Pre heat the oven to 190 degrees.

  • 4. Arrange the peppers, onions, and garlic over the bottom of an oven proof dish, season and then place the chicken thighs on top.

  • 5. Place dish in the oven and cook for 30-40 minutes until the skin is crispy, then take the chicken thighs out of the dish and set aside.

  • 6. Transfer everything else from the dish into a saucepan and reduce by 2/3.

  • 7. Add the bouillon powder, chives and butter beans and warm through.

  • 8. Add the bean mix back to an oven proof serving dish and place the thighs back on top.

  • 9. Return to the oven for 10 minutes.

  • 10. Sprinkle over the remaining chives and serve.