Chicken Comforting

Roast chicken with braised borlotti beans

Name: Roast chicken borlotti beans Mike McEnearney
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 4 garlic cloves, peeled; 1.5kg whole chicken; 200ml verjuice (lightly acidic grape juice – from gourmet food shops, substitute white wine); 1/2 bunch thyme; 2 tbs extra virgin olive oil, plus extra to serve; 1 tsp firmly packed saffron; 100ml white wine; 600g fresh borlotti beans, shelled (substitute 3/4 cup [150g] dried borlotti beans, soaked overnight, drained); 4 vine-ripened tomatoes; 100ml extra virgin olive oil; 5 garlic cloves, crushed; 1 onion, chopped; 1 zucchini, chopped; 3/4 bunch thyme; 1 bay leaf; 2 each red and green capsicums, seeds removed, chopped; 1 small eggplant, chopped

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Roast chicken with braised borlotti beans

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by Mike McEnearney

Chef and delicious. columnist

Apr 10, 2018

You can dice the vegies as big or small as you like and make this as refined or rustic as you choose, says Mike.

4 garlic cloves, peeled
1.5kg whole chicken
200ml verjuice (lightly acidic grape juice – from gourmet food shops, substitute white wine)
1/2 bunch thyme
2 tbs extra virgin olive oil, plus extra to serve

Braised borlotti beans

1 tsp firmly packed saffron
100ml white wine
600g fresh borlotti beans, shelled (substitute 3/4 cup [150g] dried borlotti beans, soaked overnight, drained)
4 vine-ripened tomatoes
100ml extra virgin olive oil
5 garlic cloves, crushed
1 onion, chopped
1 zucchini, chopped
3/4 bunch thyme
1 bay leaf
2 each red and green capsicums, seeds removed, chopped
1 small eggplant, chopped

Method

1.

Place the garlic cloves in the chicken cavity. Place chicken in an extra-large zip-lock bag with half the verjuice, then add thyme sprigs. Massage until well combined. Chill for 1 hour to marinate.
2.

Preheat the oven to 220°C. Grease a roasting pan. Place the chicken, breast-side up, and marinade in prepared pan. Drizzle with the oil.
3.

Place pan in oven, chicken legs facing back of oven, and roast for 20 minutes. Reduce oven to 200°C, add remaining 100ml verjuice and roast for a further 40 minutes or until the juices of the chicken run clear when the thickest part of a thigh is pierced with a skewer (cover with foil if browning too quickly). Set aside for 15 minutes to rest.
4.

Meanwhile, to make the braised borlotti beans, combine the saffron and wine in a bowl and set aside for 30 minutes to infuse.
5.

Cook the beans in a saucepan of boiling water for 25-35 minutes or until tender (cooking time varies depending on type of bean used). Drain and refresh in cold water.
6.

Bring a large saucepan of water to the boil. Cut a small cross in the skin at the base of each tomato, then blanch, in boiling water for 20 seconds. Remove from water and refresh immediately in a bowl of iced water. Cool, then remove skins from tomatoes. Halve, remove seeds and finely chop flesh, reserving any tomato juice. Set aside.
7.

Heat the oil in a heavy-based saucepan over medium-low heat. Add the garlic, onion, zucchini, thyme and bay leaf, and cook, stirring occasionally, for 5 minutes or until softened.
8.

Add the wine mixture, increase heat to medium-high and cook, stirring occasionally, for 2 minutes or until liquid is reduced slightly. Add capsicum, eggplant, reserved tomato juice and 1/2 tsp salt flakes, and cook, stirring occasionally, for 8 minutes or until vegetables are softened. Add the beans and simmer, stirring occasionally, for 10 minutes or until sauce is thickened slightly. Remove from the heat.
9.

Stir through chopped tomato. Add braised bean mixture to chicken in roasting pan. Drizzle with extra oil to serve.