Braised Chicken, White Bean and Silverbeet

This is one of those one-pot wonders that once put together you can simply walk away and let the oven do the work for you.

Serves 4 | Cooking Time 45 minutes | Preparation Time 10 minutes

Wash and pat dry the chicken. Season the skin with sea salt and EVOO and place into a large skillet pan skin side down. Cook for 5-6 minutes to render the fat and create the crispy skin then turn over and cook for a further 1-2 minutes. Remove and set aside.

Add the diced onion into the pan and extra EVOO if needed. Cook in low for 5-8 minutes until soft and translucent, you don’t want to add colour to them. Add in the canned beans, rinsed, chicken stock, and silverbeet. Season and cook for 2 minutes until the silverbeet starts to slightly wilt (you might want to add a lid for this part).

Add the chicken thighs back in with all of their resting juices, and cook on a medium low heat for 40 minutes.

To make the salsa verde, place all of the ingredients minus the EVOO into a mortar and pestle, or food processor, and blitz until chunky. Stream in the EVOO until the right consistency is achieved.

Once the chicken is cooked and the broth has slightly reduced, turn off the heat and drizzle the salsa verde. This dish is lovely served over a cooked grain such as Israeli cous cous or brown rice, or even mashed potatoes.

Tip: // Serve this with a little salsa verde for a lovely zingy finish. The punchy flavours of the anchovy, mustard, garlic and capers really do marry well with this chicken dish.