Tomato Braised Chicken with Butter Bean Mash

Method

1. 1. In a large deep frying pan, heat 1 tablespoon of olive oil, and brown the chicken and pancetta. Set aside on plate covered with kitchen paper.
2. 2. In the same pan, add the rest of the oil and fry the onion for 6 minutes or until tender before adding in the garlic, rosemary and thyme and frying for 2 minutes. Sprinkle over the mustard powder and stir through.
3. 3. 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.
4. 4. 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.
5. 5. 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 using a potato masher, mash until smooth and loosen with boiling water if you prefer a smoother mash. Season to taste and stir through a little lemon juice.
6. 6. Serve the chicken thighs with the butterbean mash and some steamed brocollini.

• Main Meals
• healthy
• Family food

Ingredients

• US
• METRIC

You'll Need