Summer braised chicken with tomatos
  • Cooking Time: 60
  • Servings: 4
  • Preparation Time: 25
  • 2 tbsp olive oil
  • 3 banana shallots, finely sliced - or an onion
  • 4 chicken legs
  • 300 ml chicken stock
  • 3-4 tsp crushes garlic
  • 400 g cherry tomato
  • 3 plum tomatoes, quartered
  • 400 g can cannelloni bean, drained and rinsed
  • 1 green chilli, finely sliced -1 tsp chilli flake
  • 7 -8 medium potatoes, peeled and cut for mashing
  • 85 g finely grated Parmesan
  • 1/2 cup milk
  • knob of butter
  • small bunch basil, leaves picked and torn, to serve
  1. In a pot put your potatoes and boil until they are soft enough to mash, heat 1 tbsp of the oil in a pot over a medium heat throw in the shallots and soften, then remove and set aside.
  2. Season the chicken, turn up the heat and add to the pan with the remaining oil, browning all over. Return the shallots to the dish, pour over the stock and add the garlic, tomatoes, beans and chilli.
  3. Bring to the boil, cover and put in the oven for 30 mins or until the chicken is cooked through. Remove the lid and cook for 10 mins more to reduce the sauce.
  4. once your potatoes are cooked drain and season with salt and pepper and mash in the Parmesan, milk and butter. Serve the mashed potato with the chicken on top, scattered with basil.
Easy Submitted by: "Taylor"