Name: Chicken, butternut squash and borlotti beans
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4
Ingredients: 2 tbsp red wine vinegar; 1 tbsp wholegrain mustard; 1 tbsp clear honey; ½ teaspoon dried chilli flakes; 2 cloves of garlic (chopped); ¾ tsp fennel seeds; 1 tsp dried oregano; 2 bay leaves; 2 tsp extra virgin olive oil; 500 g boneless chicken thighs (cut into large dice); 120 g dried borlotti beans (or 1 x 400g tin, drained, added at the same point in the recipe); 1 x 400g tin of chopped tomatoes; 1 medium leek (thickly sliced and washed well); 500 ml chicken stock; 1 heaped tbsp chopped sage; 500 g butternut squash (peeled and cut into bitesize pieces); salt and pepper

Description

Adapted from the Leon: Ingredients and recipes cookbook, a hearty and tasty stew, perfect for Autumn

Syns: 2 per portion

Ingredients

Scale

2 tbsp red wine vinegar
1 tbsp wholegrain mustard
1 tbsp clear honey
½ teaspoon dried chilli flakes
2 cloves of garlic (chopped)
¾ tsp fennel seeds
1 tsp dried oregano
2 bay leaves
2 tsp extra virgin olive oil
500 g boneless chicken thighs (cut into large dice)
120 g dried borlotti beans (or 1 x 400g tin, drained, added at the same point in the recipe)
1 x 400g tin of chopped tomatoes
1 medium leek (thickly sliced and washed well)
500 ml chicken stock
1 heaped tbsp chopped sage
500 g butternut squash (peeled and cut into bitesize pieces)
salt and pepper

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Instructions

Put the vinegar, mustard, honey, chilli, garlic, fennel seed, oregano, bay leaves and olive oil into a dish and roll the chicken around in it Put into the fridge to marinade overnight. At the same time, soak the borlotti beans overnight in plenty of cold water.
Next day, drain the borlotti, cover with fresh water and simmer until cooked – about 1½ hours.
When the beans are pretty much cooked, fry the chicken with the marinade in a dry, medium hot, heavy-bottomed saucepan – you don’t need any oil as it’s already in the marinade.
Cook for about 10 minutes, stirring occasionally; be careful about it catching on the bottom of the pan – caramelising good, burning bad.
Preheat the oven to 210C/410F/gas mark 6½.
Add the tomatoes, leek, cooked drained beans, stock and sage to the chicken, stir well and simmer for about half an hour.
Spread the butternut squash cubes on a baking tray (spray the tray with frylight first) then spray all over with frylight and season then roast in the preheated oven for about 25 minutes, shuffling them once – you want them to have a bit of colour.
Once the butternut squash is done turn the chicken off and stir it in.

Notes

This is one of those dishes that tastes even better the next day after a night in the fridghe, so if you are catering for lots of people it’s a perfect one just to reheat to save cooking when you have guests over!

Prep Time: 20 minutes
Cook Time: 3 hours