Chicken with butter beans and a wild garlic salsa verde

Serves 4


    4 chicken breast or thighs with the skin on

    2 shallots, sliced

    3 garlic cloves, sliced

    1 fennel, sliced

    1 rosemary twig, leaves chopped

    1 tsp dried chilli

    2 bay leaves

    1 glass white wine

    500ml stock

    2 x 400g tins butter beans, drained

    Small bunch parsley, chopped

    Juice 1 lemon


    Wild garlic salsa verde

    1 bunch wild garlic

    1 small bunch parsley

    1 small bunch basil

    2 tbsp capers

    2 tbsp sherry vinegar

    150ml olive oil

    Salt and pepper


Heat a little olive oil in a pan. Season the chicken breasts and place skin side down, cook for a minute and turn till browned all over, remove from the pan and place on plate.


Add the shallots and garlic to a pan, saute for 5 minutes then add the fennel, rosemary, bay leaves and chilli, cook for a further 5 minutes or so till the fennel is soft and starting to caramelise. Add the white wine, stock and the butter beans the pan and bring to a simmer then place the chicken back in and gently simmer for 10 minutes, or till the chicken is cooked though, season and squeeze over the lemon juice.


Meanwhile make the salsa verde – place all the ingredients into a pestle and mortar and bash till a paste is formed, add more olive oil if needed.


To serve spoon a chicken breast into a bowl along with the beans and some juice then drizzle over the salsa verde.

Excellent with an aioli