Home / Baked Chicken Recipes / Beer braised Chicken with Greens and Beans || Tess Ward

Beer braised Chicken with Greens and Beans || Tess Ward

Beer braised chicken with greens and beans

Serves 4
salted grassfed / organic butter
4 chicken legs
4 cloves garlic, bashed
Sea salt
1 tsp smoked paprika

2 large onions, sliced
2 bay leaves
2 sprigs rosemary
400ml gf beer
500ml chicken stock
Freshly ground black pepper

1/3 green cabbage/ or a couple of large handfuls spring greens , chopped
a pinch of nutmeg
zest 1/2 lemon
800g x2 tins cooked cannellini beans

Pre heat the oven to 160 degrees C
Place the chicken legs on paper towel to ensure they are fully dry and then season with salt and pepper
Add half the butter in a large, heavy casserole pot over medium-high heat. And then add the chicken legs, skin side down. Sear the chicken on both sides until brown, for about 7 mins on each side, hen remove from the pot with tongs and place on a plate.If there is more than a few tbs on the bottom, drain off any excess oil and add the onions and bashed cloves of garlic to the pot.

Lower the heat to medium/low and cook until they become soft and translucent.
Add the rosemary, bay, smoked paprika, beer and chicken stock to the pot, with the beans then place the lid on the pot and place in the oven for 1 hour

Remove the lid and cook for a final 15-20 mins. The meat should be tender and falling away from the bone. Then remove from the oven. Add the cabbage to the pot and place the lid back on. Pop it back i the oven for 10 minutes . If the sauce still isn’t thick enough, you can reduce it on the stove.

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