| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Sainsbury1, Sainsbury’s |
6 |
servings |
INGREDIENTS
| 6 |
|
Chicken joints; skinned |
| 1 |
|
Medium-size onion; peeled and chopped |
| 1 |
tb |
Sunflower oil; (15ml spoon) |
|
|
Thinly grated rind of 1 and juice of 2 |
|
|
; lemons |
| 1 |
|
8 ounces can butter beans; (228g) |
| 1 |
|
14 ounces ca artichoke hearts; drained (397 g) |
| 1 |
tb |
Chopped parsley; (15ml spoon) |
INSTRUCTIONS
1. Flash the chicken joints under a hot grill until sealed on both
sides. Soften the onion in the oil in a flameproof casserole, and add
the chicken joints.
2. Add the lemon rind and juice to the casserole with the butter
beans and the liquid from the can.
3. Cover, and simmer for 20-30 minutes turning occasionally.
4. Add the artichokes and cook for another 10 minutes.
5. Sprinkle with parsley and serve.
Converted by MC_Buster.
NOTES : Chicken has always been looked on as a low-fat meat, and when
it has been skinned, even more of the fat disappears. With the lemon
and artichokes this is a casserole for summer-time eating. The butter
beans thicken the sauce and add fibre.
Converted by MM_Buster v2.0l.
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