Recipes

Chicken, butter bean and fennel bake

Chicken, butter bean and fennel bake. Photograph: Nick Bradshaw

Paul Flynn's face
Paul Flynn
Sat Apr 25 2020 - 05:55
Serves: 4
Course: Main Course
Cooking Time: 0 hr 50 mins
Ingredients
  • 8 chicken thighs, skin removed
  • 4 tbsp olive oil
  • 2 large red onions, peeled and quartered
  • 2 bulbs fennel, trimmed and quartered
  • 1 tin butterbeans, drained and rinsed
  • 1 packet (125g) bacon lardons
  • 8 cloves garlic, left in the skin
  • 2 sprigs rosemary
  • 250ml cream (optional)
  • Squeeze lemon juice
  • Salt and pepper

1 Preheat your oven to 185 degrees, or equivalent.

2 Put the chicken on a roasting tray with the olive oil and cook for 15 minutes.

3 Add the onions, fennel, garlic, bacon and rosemary.

4 Turn everything together and place back in the oven for another 20 minutes, turning once or twice more.

5 Add the butter beans and the cream, salt, pepper and lemon juice. Put back in the oven for a further five minutes, until golden and bubbling.

6 Serve with new potatoes.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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