Forget your average chicken recipes and try this simple and flavoursome Crispy Skin Chicken with Braised Borlotti Beans & Herb Oil.
Crispy Skin Chicken with Braised Borlotti Beans & Herb Oil
2 tbsp extra-virgin olive oil
200g speck, rind removed, thinly sliced1 onion, finely chopped
2 garlic cloves, crushed
2 cups (250g) shelled fresh borlotti beans
1L chicken stock
3 sprigs rosemary, plus extra small sprigs, to serve 4
chicken breasts, skin on, wing tip attached
1 bunch marjoram, leaves picked
1 bunch chives
1⁄2 cup vegetable oil
Heat half the olive oil in a large, heavy-based saucepan over high heat. Add the sliced speck and cook, stirring occasionally, for 4-5 minutes or until golden. Then remove from the pan and set aside for later.
Reduce the heat to medium, add the onion and garlic to the pan and season well with sea salt and pepper. Cook, stirring occasionally, for 4-5 minutes, or until onion has softened. Return the speck to the pan with the shelled borlotti beans, chicken stock and rosemary. Bring to the boil, then reduce the heat to medium, cover with a lid and cook for 25-30 minutes or until the beans are just tender.
Pat the chicken dry and sprinkle the skin with salt. Heat the remaining olive oil in a large, non-stick frying pan over high heat. Add the chicken, skin side down, and then reduce the heat to medium. Cook for 6 minutes, then turn and cook for a further 8 minutes, until golden and cooked through. Set aside, loosely covered, to rest for 5 minutes.
To make the herb oil, place the marjoram, chives and vegetable oil in a small food processor and blend until smooth. Strain through a fine sieve and discard the solids.
To serve, divide the beans between four bowls. Top with the chicken, herb oil and extra rosemary sprigs.
If you don’t have fresh borlotti beans, use 2 x 400g cans of borlotti beans. Cook the onion and garlic, add the stock and cook for 15 minutes. Then add the rinsed and drained borlotti beans and simmer for 5 minutes, or until heated through.