Roast chicken thigh with tomato, basil and butterbeans ragout

Wed, 11 September 2024

Ingredients

6 bonless chicken thigh

3 tbs extra virgin olive oil

1 tin cooked butterbeans

250g chopped vine cherry tomatoes

1 red pepper diced

1 yellow pepper diced

1 red onion diced

2 cloves garlic finely chopped

3 table spoons basil

 

· Pre heat the oven to 180

· Trim the skinless chicken thighs of any sinew

· Season with salt and pepper and sear in a hot heavy based pan in 1 tbs of the olive oil until golden, turn over and sear the other side, this will take 2-3 minutes on each side.

· Remove the meat from the pan and set to one side, add the rest of the olive oil, add the onions and garlic and sauté for 2 minutes, add the peppers and tomatoes and cooked for another 3 minutes.

· Add the beans and stir through, sit the chicken back on top of the sauce

· Then roast in the pre heated oven for 20 minutes at 180

· To finish, take the stew from the oven, add the basil and check the seasoning.

· To serve Spoon the stew into the centre of a warm plate

· This dish is delicious with some warm crusty bread on the side to mop us the sauce