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


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

  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.