Roast Chicken Thighs with Fennel and Beans

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  • Main Ingredient: Chicken Thigh
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Serves: 8-10
  • Recipe by: Le Creuset
Ingredients

Ingredients

  • 2kg chicken thighs skin-on
  • 4 cloves garlic, peeled and finely sliced
  • 2 bulbs fennel, sliced
  • 2 x 400g cans butterbeans, drained
  • 250ml chicken stock
  • Optional grated pecorino and steamed kale, to serve

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PRINT RECIPE
  • Main Ingredient: Chicken Thigh
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Serves: 8-10
  • Recipe by: Le Creuset
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  • Preheat the oven 210°C / 190°C fan
  • Place a Le Creuset 29cm Signature Oval Casserole with a splash of olive oil over a medium heat. Place the chicken thighs skin-side down into the hot casserole and fry until golden brown and turn over to sear for 2 minutes on the other side. Repeat until all the chicken thighs are browned and place them all on the upturned lid.
  • Add the fennel and garlic to casserole and soften for around 5 minutes. Add butterbeans and stock. Season with salt and pepper to taste. Place chicken thighs back in the casserole on top of the fennel and butterbeans. Place in the oven for 35 – 40 minutes and serve with steamed kale and grated pecorino.

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