After my visit to Gorski and Jones, I felt inspired to cook a big pot of harty Italian-style chicken. It was great having this in the fridge all weekend, as I was running around doing Christmas errands all day so it was nice to have something quick to eat when I came home. I added the beans to stretch the chicken a bit further (a good little tip), and used chilli green olives for added flavour.
2 tbsp olive oil
1 brown onion, finely slices
2 carrots, diced
2 cloves garlic, finely sliced
1 tbsp dry oregano
1kg chicken lovely legs, bone in
200g chilli green olives (or just use plain)
700g passata (or other smooth tomato sauce)
500ml chicken stock
100g green beans, ends removed and cut into 3cm lengths
2 tins red kidney beans, rinsed and drained
1 tbsp brown sugar
salt and pepper
- In a large casserole dish over medium heat, fry onions and carrot in olive oil until they become soft, about 5 minutes. Add garlic and cook for a further minute until fragrant.
- Add oregano and chicken and cook until chicken has browned, about 5-10 minutes.
- Stir through olives, passata and chicken stock. Bring to the boil, reduce heat and leave to simmer for 1 or 2 hours until chicken is falling off the bone.
- Add green beans and kidney beans and stir through. Cook until green beans are tender, about 10 minutes. Stir through sugar and season to taste. Serve hot with cous cous or rice.