Ingredients
• 8 x brined skin-on, bone-out chicken thighs, excess fat trimmed (see brining tip below)• 1tbsp olive oil
• 1 large onion, finely diced
• 1 sprig rosemary, leaves removed and finely chopped
• 2 cloves garlic, peeled and thinly sliced
• 2 x 570g jars white beans (we used Bold Bean Co. Organic White Beans)
• 300ml fresh chicken stock (or 1 stock cube dissolved in 300ml boiling water)
• 200g Cavelo Nero (or other seasonal greens), tough stalks removed, and roughly chopped
• 1tsp black pepper
• Juice ½ lemon
For the lemony butter:
• 50g softened unsalted butter
• 1tsp Cornish Sea Salt Fresh & Zesty
• 1tsp fresh rosemary, finely chopped
A cosy, one-pot dinner recipe perfect for cold and cosy winter evenings, freshened up with a zing from our Fresh & Zesty blend.
instructions
1. Heat the oil in a heavy-bottomed large casserole dish and add your chicken skin-side down in a single layer – you may need to do this in batches. Cook for 5 minutes, until the skin turns golden brown. Remove from the pan and set aside.
2. Turn the heat to low, add your diced onions and rosemary for 4 minutes, stirring occasionally, being careful not to catch the onions on the bottom of the pan. Add your garlic and sweat for a further 2 minutes.
3. Add your beans and chicken stock, stir to combine and increase your heat to medium, until it comes to a simmer. Return your chicken to the pan skin-side up, ensuring the meat is submerged but the skin isn’t – this keeps it nice and crispy! Simmer for 25 minutes.
4. Meanwhile make your lemony butter. In a bowl, combine your softened butter, Cornish Sea Salt Fresh & Zesty, and fresh rosemary. Stir to combine.
5. Once fully cooked, remove the chicken thighs from the pan onto a plate and brush with your lemony butter. Leave to rest for five minutes.
6. Meanwhile, add your kale (or any seasonal greens) into the pan and cook until softened, about 5 minutes. Season with black pepper and juice ½ lemon.
7. Add your chicken thighs back to the pan and serve in the centre of the table, family-style.
How to brine chicken:
Brining is really easy to do and makes chicken so much tastier due to the concentrating of flavour that occurs. It allows you to get a much crispier skin. We prefer to dry brine smaller pieces of meat. To do this, an hour before cooking remove chicken thighs and pat dry to remove all moisture. Put a cooling rack over a baking tray and add your chicken in a single layer. Sprinkle over approximately 1tsp of Cornish Sea Salt Crystals or Flakes per chicken thigh, ensuring you coat all the meat and skin. Leave for 45 minutes – you’ll see moisture rise to the surface and then permeate back into the skin; this is completely normal. After 45 minutes, brush the salt off the chicken (it does not need to be rinsed!). Pat dry to remove any remaining moisture – now it’s ready to cook with!
