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Chicken With Cherry Tomatoes And Butter Beans Recipe

Using chicken legs for this dish makes it cheaper than using a more expensive cut, such as chicken breast. If courgettes aren’t in season (generally from summer to early autumn), you could make it with a root vegetable such as sweet potato.
by Louise Fulton Keats |
Published on

Preparation Time

40 minutes

Serves

4

Nutrition

N/A

Puree

Blend together some of the chicken (remove any bones), beans, vegetables and tomato until smooth, adding as much liquid (water or your baby’s milk) as needed to achieve the desired consistency.

Finger Food

Serve as is, chopping into smaller pieces as needed.

Ingredients

  • 4 chicken leg quarters

  • 6 desiree potatoes, skin on, thinly sliced

  • 4 small courgettes, thinly sliced

  • 1 brown onion, thinly sliced

  • 60 ml olive oil

  • 4 garlic cloves, unpeeled

  • 2 rosemary sprigs

  • 12–18 truss cherry tomatoes

  • 400g tin butter or cannellini beans, rinsed and drained

This one-dish meal is ideal for a mid-week supper. Using a mandolin to prepare the potatoes and courgette will make the slices extra thin

  1. Preheat the oven to 180ºC. Heat a large non-stick frying pan (or flameproof baking dish which you can continue to use for cooking the vegetables) over high heat.

  2. Add the chicken and cook for 4–5 minutes on each side, or until golden brown. Set aside.

  3. Arrange the potato, zucchini and onion slices evenly in the base of a large baking dish. Toss through 2 tablespoons of the olive oil and place the browned chicken, garlic and rosemary sprigs on top. Bake for 20 minutes, or until the chicken and potato are almost cooked.

  4. Remove the dish from the oven and scatter over the tomatoes and beans. Drizzle over the remaining olive oil.

  5. Return the dish to the oven and bake for a further 5–10 minutes, or until the chicken and vegetables are cooked through.

Recipe taken from Something for Everyone by Louise Fulton Keats (Hardie Grant, £20) Photography: Ben Dearnley

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