Saturday, 1 April 2017

Chicken with Haricot Beans

I love haricot beans, pulses are a great way to contribute towards your 5 (or 10 a day) while also getting a great source of energy, a fantastic alternative to pasta, rice or potatoes.

This recipe is not exactly healthy but it is delicious and reheats surprisingly well.

Chicken with Haricot Beans - Serves 2-3, reheats well


450g, 16oz Chicken thighs (skin and bone in weight)
200g, 7oz Mushrooms, I used chestnut mushrooms
Spray oil or olive oil
1 tin (240g, 8oz drained weight) haricot beans
2 cloves Garlic
100ml, 3.5 fl oz Dry cider
100ml, 3.5 fl oz  Double (heavy) cream
1-2 sprigs of rosemary
A small handful, approx 50g, 1.5oz Vintage (extra sharp) cheddar


Preheat the oven to 200oC, 400F, Gas Mark 6.  Bone and skin the chicken and dry fry in a non stick pan until browned.  Put into a baking dish.

Fry the quartered mushrooms in the same pan until taking on some colour (with some oil if there's no fat left from the chicken).  Put into the baking dish.

Deglaze the pan with the cider and bring to the boil.  Add the cream then pour over the chicken and mushrooms.  Add the beans, garlic and rosemary needles to the baking dish and top with the grated cheese.

Bake for approx 20 minutes or until browned on top and cooked through.  Sprinkle with parsley if liked.  Serve with vegetables or crusty bread.

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