Zesty Chicken With Creamy Butter Beans And Olives
- Preparation Time: 15 mins
- Ready In: 1 hour 55 mins
- Serves: 4 people
A Spanish-inspired roasted chicken recipe, zesty and heartwarming! Perfect for a family gathering.
Method
1) Place the chicken in an ovenproof dish and stuff it with the onion, garlic and lemon.
2) Add one cup of water to the dish and roast the chicken in a preheated fan oven for approximately 80 mins at 190 degrees Celsious (374 Fahrenheit), basting occasionally until cooked.
3) Remove the chicken from the oven and leave to rest while you prepare the rest of the ingredients.
4) Add the garlic to the juices of the chicken dish and simmer for 5 minutes. Pour in the wine and broth, then simmer until it is slightly thickened. Check the seasoning and add a squeeze of lemon juice if needed.
5) Add the artichokes, capers, and olives to the mixture and let it simmer for 5 minutes. Then, stir in the beans. While the beans are warming, carve the chicken and place it on top of the sauce to keep it warm. Finally, sprinkle with parsley and serve.
Ingredients
1 whole medium-size free-range chicken
1 onion, peeled and quartered
1 small lemon, skin pricked
3 garlic cloves, smashed
2-3 tbsp Olive Oil
2 tsp dried oregano
Sea salt and black pepper
4 cloves garlic, sliced
140 ml dry white wine
300-350ml chicken bone broth (low salt) or stock
6 small marinated artichokes, halved
3 tbsp Perelló non-pareilles capers
1 tin of Perelló Gordal Spicy Pitted Olives, drained and halved
1 jar Perelló Judion Butter Beans
2 tbsp parsley, chopped
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