Dream dinners: Hunter's chicken with smashed white beans Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Dream dinners Hunter’ s chicken with smashed white beans By You Magazine - January 31, 2021 The smashed beans help to soak up the delicious sauce, as well as providing protein and dietary fibre. Both the butter beans and spinach contain calcium, magnesium and potassium. Joff Lee SERVES 4 PREP 15 minutes COOK 1 hour 8 chicken thighs, skinned 2 tbsp plain flour 2 tbsp olive oil 15g unsalted butter 1 whole garlic bulb, unpeeled and cut in half horizontally 2 carrots, chopped 350g chestnut mushrooms, halved or quartered A few fresh rosemary sprigs 420ml chicken stock 60ml crème fraîche Salt and freshly ground black pepper SMASHED WHITE BEANS 3 tbsp olive oil 1 onion, finely chopped 1 fresh rosemary sprig 200g baby spinach leaves 2 x 400g cans butter beans, drained and rinsed Grated zest of 1 lemon Dust the chicken lightly with flour. Heat the oil and butter in a large heavy saucepan set over a medium heat. Add the chicken thighs and cook, turning them occasionally, until they are golden brown on all sides. Add the garlic, carrots and mushrooms to cook for 5 minutes, then add the rosemary and chicken stock. Cover and simmer gently for about 45 minutes until the chicken is cooked through and really tender and the sauce has reduced. Season to taste with salt and pepper, and squeeze the garlic out of its skin into the sauce. Stir in the crème fraîche. While the chicken is cooking, make the white beans. Heat the oil in a small pan and cook the onion and rosemary gently for about 10 minutes until really tender. Add the spinach and cook for 1-2 minutes until it wilts. Remove the rosemary and blitz the onion and spinach with the beans and lemon zest in a blender or food processor until you have a thick purée. Reheat in the pan and season to taste. Spoon the chicken in its sauce on to four serving plates and serve with the beans. TIP Swap the butter beans for a can of cannellini or haricot beans, or serve with brown rice. Now buy the book with 15% off Eat to Sleep: 80 Nourishing Recipes to Help You Sleep Well Every Night by Heather Thomas and Alina Tierney is published by Vermilion, price £12.99. To order a copy for £11.04 until 14 February, go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved