RECIPE

Roast Chicken Thighs with Fennel and Beans

Name: Roast Chicken Thighs with Fennel and Beans
Cook time: 5
Yield: 10

Cook Time

Serving Size

INGREDIENTS

2kg 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 to serve

RECIPE NOTES

Made entirely in our Signature Oval Casserole, this tasty, one-pot roast chicken is quick and easy lunch or dinner option that the whole family can enjoy.

INSTRUCTIONS

Preheat the oven 210°C / 190°C fan/ gas mark 7

Place a Le Creuset 31cm 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.

Add 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.

RECIPE NOTES

Made entirely in our Signature Oval Casserole, this tasty, one-pot roast chicken is quick and easy lunch or dinner option that the whole family can enjoy.