From Clodagh's new Cookbook: Cooking at Home. Order your copy here!
Serves 4
INGREDIENTS:
80g butter
1 organic chicken
1 garlic bulb, halved
8 whole shallots, peeled
2 celery sticks, sliced
5 carrots, peeled and chopped into 3-inch pieces
5 parsnips, peeled and chopped into 3-inch pieces
250ml white wine
1 litre chicken stock
700g tinned or jarred butter beans, drained and rinsed
1 tablespoon tomato puree
4 sprigs fresh thyme
4 sprigs flat leaf parsley
1 lemon, juice
sea salt and freshly ground black pepper
METHOD:
- Preheat oven to 180°C fan.
- Melt 40g of the butter in a large casserole pot over a medium heat. Season the chicken and brown it on all sides, about 10 minutes total. Remove chicken and set aside. Next add the remaining butter in to the pot, once melted add the shallots, celery, carrots, parsnips and garlic in the same pan for about 5 minutes until browned. Tossing every few minutes.
- Stir in the tomato puree, followed by the white wine, chicken stock and butter beans.
- Return the chicken to the pot, breast-side up, and snuggle it in around the vegetables. Next add some flavour bombs! Thyme, parsley, lemon juice and season with sea salt and freshly ground black pepper.
- Cover and transfer to the pre-heated oven. Cook for 1.5 hours. Remove from oven and allow to rest in the pan for 20 minutes with the lid on.
