Chicken with Blackeyed Beans
This was supposed to be something different, but necessity changed about half the ingredients. I quite enjoyed the result, but my partner wasn’t as enthusiastic.
The original recipe called for borlotti beans, thyme and kale none of which were in our kitchen or the local shop this evening, so they went out the window and in came potatoes, broccoli, blackeyed beans, dried thyme, and baby spinach, and a dash of sherry.
Ingredients
- Chicken thighs
- half an onion, thinly sliced
- 2 garlic cloves, crushed
- a tin of blackeyed beans
- 250 ml of chicken stock
- new potatoes
- broccoli
- cooking sherry
- baby leaf spinach
Method
Boil your potatoes until almost done. At the same time either fry or roast the chicken until browned. Once done set aside.
Fry the onion over a medium heat for about 5 minutes, add the garlic and after about 1 minute the beans, dried thyme and chicken stock.
Add the chicken and potatoes and simmer uncovered for about 30 minutes. 10 minutes before the finish add the broccoli.
Stir in the sherry and wilt the spinach.
Serves 2.
