Pulsed Poultry - guaranteed to please
Here's an easy recipe to wow your guests with at a dinner party...
Ingredients
- Chicken thighs and legs (free range or organic only please!)
- Some flour for dusting
- Mixed herbs (fresh if possible) - 1 thigh/leg combination per person
- Canalleni beans (not canned) - 100g per person
- Butternut squash - 100g per person
- Carrots (1 per person)
- 2 chicken stock cubes
- 1 cup water
Soak the beans over night in cold water and then simmer for 1 hour to soften. Peel and roughly chop the squash and carrots. Place beans at the bottom of a baking dish and place the squash and carrots on top. Disolve the stock cube in water and pour over dish. Season to taste. Place in the bottom of an oven preheated to 200 C. Leave to bake for 40 min. With 10 minutes left mix in the squash and carrots (roasting on top) into the beans.
Season the chicken with the herbs and dust with flour. Pan fry sear the chicken until nice and golden. Place on a baking tray, cover with auminium foil and place near the top of the oven. Leave to bake with 20 min left. With 10 min left, drain some of the juices into the bean dish (at the same time that you are mixing in the squash and carrots). With 5 min left remove aluminium foil to crisp.
Dish up 1 thigh/1 leg with a quantity of bean/squash/carrot mixture and enjoy. It's quick, easy, healthly and guaranteed to please!