A stew with chicken and beans. There’s nothing very original here but it worked well, so I thought I’d write it down:
Soften some finely-sliced onion (I used a banana shallot and a smallish red onion) with a couple of cloves of crushed garlic.
Just before it starts browning, a couple of chopped tomatoes cooked with it. Put the onions and toms into a casserole.
Get two chicken legs, divided into thighs and drumsticks. Season them and brown them in the same pan. Put the chicken into the casserole and deglaze the pan with white wine.
Add a tin of canellini beans, a pot of fresh chicken stock, a generous quantity of fresh thyme (don’t need to chop it), a bay leaf, and some parsley stalks. And some salt and half a teaspoon of West Indian chilli sauce.
Bring to a simmer and cook in the oven at 160C for 2h 30m. You don’t want it to be too wet but obviously make sure it doesn’t dry out and burn.
Serve with some chopped parsely for colour.