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Chicken and White Bean Braise

Chicken & White Bean Braise

Serves 6

Extra virgin olive oil (EVO)  
2 onions, peeled and chopped
1 carrot, chopped
1 – 2 leeks, chopped
1 Mahy Farms whole chicken , cut into pieces, or 1.5kg Mahy Farms chicken thighs
2 tsp Sabato porcini powder
500ml Sabato chicken stock
200ml white wine
1 bay leaf
Sea salt  and freshly ground black pepper
1 jar El Navarrico large white beans or chickpeas
Baby spinach leaves (optional)

Preheat the oven to 180°-190°C.

Heat a splash of EVO on a moderate heat in a heavy-based casserole dish and sweat the onions, carrots and leeks. Add the chicken and sear for about 5 minutes, turning to sear both sides. Add the porcini powder, chicken stock, wine, bay leaf and salt and pepper. Cover and cook in the oven until the chicken is cooked (about 40 minutes). Remove the bay leaf and stir through your choice of beans. Allow to heat through before serving. If adding spinach, stir through to wilt just before serving.


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