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