| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Coxon’s kit, Coxon1 |
1 |
servings |
INGREDIENTS
| 4 |
|
Chicken drumsticks |
| 120 |
g |
Dried white haricot beans; cooked |
| 750 |
ml |
Chicken stock |
| 120 |
g |
Carrots; peeled and cut into |
|
|
; thick rounds |
| 4 |
|
Shallots |
| 1 |
ts |
Paprika |
| 4 |
tb |
Olive oil |
| 8 |
|
Garlic cloves; whole |
| 150 |
ml |
Dry white wine |
| 40 |
g |
Sundried tomatoes |
| 1 |
tb |
Parsley; chopped |
| 1 |
|
Bay leaf |
| 2 |
|
Sticks celery |
|
|
Salt and pepper |
| 4 |
|
Rashers smoked streaky bacon |
| 1 |
ts |
Tomato puree |
|
|
Thyme |
INSTRUCTIONS
Sprinkle the prepared chicken with paprika and salt. Heat the olive
oil in a cast iron or heavy ovenproof casserole. Place in the chicken
and shallots, whole cloves of garlic until the chicken becomes golden
in colour. Add the bacon, followed by the tomatoes, beans, celery,
carrots, tomato puree and stir.
Add the white wine and chicken stock and bring to the boil. Add the
thyme and bay leaf. Cover over and place into the oven for about 1
hour. Sprinkle over the chopped parsley.
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