Guest Recipe: Pan Fried Chicken Thighs with Super Green Beans

Tony shared with us this amazing recipe! You can find more of his recipes on his instagram here. Crispy Sutton Hoo chicken thighs meet a silky cavolo nero and basil sauce, stirred through creamy cannellini beans for a bowl that’s equal parts comfort and colour. The greens are blanched and blitzed into a bright, velvety purée, bringing freshness that lifts the rich, golden chicken. Finished with Parmesan and sage, it’s simple, wholesome food with big flavour - the kind of dish that feels special without making a fuss.

Ingredients:

·        1 jar Bold beans co cannellini beans

·        1 bunch cavolo nero - leaves stripped from stems

·        2 cloves of garlic

·        Salt and pepper to taste

·        Handful of basil leaves

·        1 tbs extra virgin olive oil

·        2 tbs grated Parmesan

·        4 Sutton Hoo chicken thighs deboned with skin on

Method

1.      Put the cavolo nero and garlic cloves in a pot of boiling water and cook for 5 mins until leaves are tender and garlic cloves are soft

2.      Put the above in a blender with half a cup of the cooking water, the olive oil, basil leaves and a good grind of salt and pepper. Blend until smooth and keep aside.

3.      Now start on the chicken. Grind salt on the chicken and place skin side down in a cold pan and turn on the heat ton medium. Doing it from cold guarantees crispy skin

4.      Let the chicken cook for a good 15 mins until the skin is crisp then flip over and cook for another 5 to 7 mins, adding 4 sage leaves in the last minute.

5.      Remove from pan and keep warm. Now put the beans (including juice) into a pan and warm through for a few mins until hot and some of the juice has evaporated.

6.      Now stir through the cavolo Nero sauce and warm through again.

7.      Put the beans on a nice serving dish, grate over the Parmesan and slice the chicken thighs and place on top