But these were no ordinary baked beans. Nor were they Branston Beans which I insist we have instead of those insipid Heinz things. These were James Martin's posh beans.
I love this recipe as it is full of simple ingredients, it was really easy to cook - save for the fiddly chopping of shallots - and it was bloody tasty. It's the kind of thing that I can imagine French peasants sitting down to with a huge crusty loaf, slathered in unsalted butter and plenty of wine to wash it all down with.
|Posh beans under chicken|
Anyhow the blog is supposed to be short this week as I'm back at work which is why I love that this recipe was so quick. I managed to cook two separate dinners and do lunches in about 25 minutes (the husband had ham, egg and chips).
The recipe is from James Martin's Masterclass.
Recipe - Serves 4
- 25ml extra-virgin olive oil
- 4x175g boneless chicken breasts with the skin on (I only had skinless)
- 1 bulb of garlic, cut in half cross ways
- 250g raw chorizo, diced
- 2 shallots, peeled and finely chopped
- 2 sprigs of rosemary (don't like it, didn't use it)
- 1x300g can haricot beans, drained and rinsed
- 150ml chicken stock
- 25g butter
- 25g flat leaf parsley, chopped (I used Garden Gourmet)
- Salt and black pepper
- Preheat the oven to 200C/Gas 6.
- Place a large frying pan over a high heat and pour in half the olive oil. Season the chicken breasts well with salt and pepper, add to the pan and fry on each side for 2-3 minutes or until golden brown. Place on a baking tray, add the halves of garlic bulb and drizzle with the pan juices, then bake in the oven for 12 minutes or until cooked through.
- While the chicken is cooking, place the pan back over the heat, add the remaining oil and the chorizo and fry for 2-3 minutes. Add the shallots, rosemary, beans and stock and bring to the boil, then reduce the heat and simmer, uncovered, for 10 minutes.
- Remove the chicken from the oven and allow to rest, then remove the garlic and squeeze out the flesh from the inside. Chop the flesh well with a knife and add to the beans. Stir in the butter an dparsley and season well with salt and pepper.
- Spoon the beans on to individual plates with the chicken sliced on the top (you can see from the pic I was too lazy for this bit), drizzle with the pan juices and serve.