Chicken with fava beans

SERVES 4

Ingredients:

8 chicken thighs (preferably free-range)

2 tbsp olive oil

1 onion, finely chopped

2 celery ribs, finely chopped

2 garlic cloves, finely chopped

a few sprigs of fresh rosemary, leaves picked and finely chopped

¾ cup dry white wine

7–10oz (300g) package frozen fava beans (or fresh, if in season), or frozen baby lima beans

2 cups hot chicken stock

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C).

2 Season the chicken with salt and pepper. Heat 1 tbsp of the oil in a large flameproof casserole over mediumhigh heat. Add the chicken, skin-side down, and brown for 10–12 minutes, turning once, until golden all over. Remove from the pan, and set aside.

3 Reduce the heat to low and add the remaining oil to the casserole. Add the onion and a pinch of salt, and cook for 5 minutes until soft. Now add the celery, garlic, and rosemary, and cook for another 5 minutes. Increase the heat, pour in the wine, and let bubble for about 5 minutes.

4 Stir in the fava beans, and return the chicken to the pan, tucking the pieces in and around the beans. Pour in the stock, cover, and cook in the oven for 45 minutes to 1 hour. Check halfway through the cooking time, adding a little hot water if the mixture appears dry. Serve with oven-roasted tomatoes and fresh crusty bread.

Cheat:

Frozen fava beans are a fantastic stand-in for fresh; always keep a bag on hand in the freezer.

Chicken with fava beans