Ingredients
- Serves 4
- 2 tbsp olive oil
- 6-8 chicken thighs
- 200g pancetta or smoked streaky bacon, sliced
- 400g tin chopped tomatoes
- 75ml red wine
- 2 garlic cloves, finely sliced
- 1 red onion, sliced
- 2 sprigs of rosemary
- 2 sprigs of thyme
- 2 tsp English mustard powder
- Sea salt and ground black pepper
- 250g broccolini, steamed until tender
- For the butter bean mash:
- 2 x 400g tins butter beans, drained and rinsed
- 75ml extra virgin olive oil
- 1 garlic clove
- Zest and juice of half a lemon
- A sprig of thyme
I have been making a variation of this chicken dish for years, it’s a simple supper solution that relies on a well-stocked kitchen cupboard. The bean mash is delicious as it is, but for a more indulgent serving, stir through 50g of finely grated Parmesan cheese.
In a large, deep frying pan, heat one tablespoon of olive oil, and brown the chicken and pancetta. Set aside on plate covered with kitchen paper.
In the same pan, add the rest of the oil and fry the onion for six minutes or until tender, before adding the garlic, rosemary and thyme and frying for two minutes. Sprinkle over the mustard powder and stir through.
Add the tinned tomatoes and red wine, and bring to a steady simmer. Add the chicken and pancetta pieces back to the pan, turning the chicken pieces to coat.
Cover the pan and cook for 20 minutes over a low heat or until the chicken is cooked through. You may need to extend the cooking time depending on the size of the chicken thighs. Season to taste.
For the butter bean mash, heat the oil in a saucepan over a medium heat. Add the garlic, lemon zest and thyme and fry gently for a minute before adding the beans. Toss to coat and when warmed through, mash until smooth and loosen with boiling water if you prefer a smoother mash. Season to taste and stir through a little lemon juice.
Serve the chicken with the butterbean mash and some steamed broccolini.
