serves 4
1 tablespoon vegetable oil
12 rashers dry-cured streaky bacon
4 large chicken legs
pinch cayenne pepper
1 x 400 grams tin butter beans
½ quantity ratatouille
Preheat the oven to 170°C, 160°C fan. Heat the vegetable oil in a large frying pan. Fry the bacon in two batches for 1 minute on each side, then set aside on a plate. Season the chicken legs generously with salt and the cayenne pepper and fry in the bacon fat over a medium to high heat on the skin side only for 6-7 minutes until golden. Transfer to the plate with the bacon. Drain about two-thirds of the fat from the pan and add the butter beans and their liquid. Bhttp://www.blogger.com/img/gl.link.gifoil, scraping off the residue from the bottom of the pan, until the liquid has reduced by half. Turn off the heat and transfer the butter beans and their liquid to a large ovenproof dish and mix in the ratatouille. Place the chicken and bacon on top and cover with foil. Place in the oven and braise for 20 minutes. Remove the foil, braise for a further 40 minutes and serve.
courtesy of: Neil Munro / Sainsbury's Supermarkets, Ltd.,
33 Holborn, London EC1N 2HT
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