Take an ovenproof frying pan or flameproof casserole that’s wide enough to comfortably fit the chicken and drizzle in two tablespoons of olive oil. Add the chicken thighs, skin-side down ...
Add the carrots, butter beans and the whole chicken thighs and leave ... Drain the rice and place into bowls. To serve, generously ladle casserole onto bowls of rice.
Heat half of the vegetable oil in a large pan. Add the chicken thighs and fry, turning frequently, until lightly browned all over. Remove from the pan and keep warm. Add a little more oil to the ...
This recipe uses chicken thighs, which make for a smoother purée. You could also use fresh herbs instead of dried, such as a sprig of thyme, if you have some. Just remember to remove the herbs before ...