Chicken with beans, braised little gems and garlic yogurt
- Portion size: Serves 4
- Hands-on time 20 min, oven time 30 min
- Difficulty: easy
Did you know, you can do more with little gem lettuces than simply put them in salad? Try braising them as in this French-inspired chicken recipe.
Or, you could take a look at our similar recipe, which features buttered chicken with lettuce and peas.
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Ingredients
- 1 garlic bulb
- Extra-virgin olive oil
- 1 onion
- 2 x 400g tins cannellini beans
- 4 x skin-on British free-range chicken breasts
- 1 litre fresh chicken stock
- 2 little gem lettuces
- Small bunch fresh flatleaf parsley
- 250g full fat Greek yogurt
- Juice ½-1 lemon
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Method
- Heat the oven to 220°C/ 200°C fan/gas 7. Slice the top off the garlic and drizzle with oil. Wrap in foil. Roast for 20 minutes or until soft. Slice the onion; drain/rinse the beans.
- Meanwhile, put a flameproof casserole over a medium-high heat. Brush the chicken with oil and season, then fry skin-side down for 3-4 minutes until the skin is golden. Remove.
- Lower the heat and fry the onion for 8 minutes or until soft and turning golden. Add the stock, bring to the boil, then bubble for a few minutes. Add the beans, taste and season, then put the chicken back in.
- Bake for 10 minutes without a lid. Trim the lettuce and halve lengthways. Add to the pot, cover and cook for 8 minutes.
- Finely chop the parsley, add it to the yogurt, then squeeze in the roast garlic and mix. Add lemon juice and olive oil, then season. Serve with the chicken.
Nutrition
- 537kcals Calories
- 19.4g (5.4g saturated) Fat
- 50.2g Protein
- 28.6g (5.1g sugars) Carbs
- 10.7g Fibre
- 1.1g Salt
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