Blackdogmanguitar's Chicken and Flageolet Beans

Blackdogmanguitar's Chicken and Flageolet Beans

Feeds 4

Ingredients:

4 chicken legs (whole legs, not just the drumstick or thigh)
2 medium onions, peeled and quartered
4 rashers of smoked bacon sliced into small pieces
3 whole cloves of garlic, peeled
1 ½ pints of chicken stock
Teaspoon of Thyme
Salt and pepper
Large glass of dry white wine
Teaspoon of flour
Olive oil and butter
2 tins of flageolet beans - drained
Salt and pepper

Method:

Pre-heat oven to 180c

Heat some butter and olive oil in a large frying pan on a low/medium heat and fry the onions and whole garlic cloves for about 5-7 minutes until they are golden and just starting to go brown at the edges.

Add the bacon and fry for 1-2 minutes until the fat on the bacon starts to cook

Turn the heat down to low and stir in the flour and cook for about 1 minute. This will look awful at this stage!

Add the wine and bring to the boil (this boils off the alcohol)

Add the Stock and stir in.

Now put your chicken legs in a large oven proof dish (we use a deep sided roasting tray) and pour the mixture over. Sprinkle over the thyme and season with freshly ground pepper and salt.
Cover the dish with foil and place in the middle of the oven for around 40 minutes.

Add the flageolet beans and cook for a further 30-40 minutes. You can turn the oven down and let it cook for ages at this point – though you may need to add more water.

10 minutes before you want to eat, remove the foil so that the chicken can brown.

Serve with plain boiled rice and a bit of green salad if you’re feeling healthy.