Directions
- 1Preheat oven to 400 degrees.
- 2Drizzle olive oil over chicken thighs.
- 3Season chicken with salt and pepper.
- 4Chop thyme, rosemary, and oregano.
- 5Sprinkle chopped herbs over chicken.
- 6Pour chicken stock over chicken.
- 7Roast chicken in the preheated oven for 45 minutes.
- 8Melt butter and olive oil in a large pot.
- 9Add diced onion and cook until softened.
- 10Add chicken stock and season with dried basil, thyme, oregano, and chili flakes.
- 11Stir in heavy cream.
- 12Add butter beans and stir to combine.
- 13Simmer until sauce reduces and thickens.
- 14Stir in sun-dried tomato bruschetta.
- 15Season with salt and parmesan cheese.
- 16Serve butter beans over roasted chicken and broccolini.
Ingredients
- 1 bottle Olive oil
- 30 Chicken thighs
- 1 small bowl Salt
- 1 small bowl Black pepper
- 1 handful Thyme
- 1 handful Rosemary
- 1 handful Oregano
- 1 small container Chicken stock
- 1 small container Butter
- 1 small bowl Garlic
- 1 small bowl Onion
- 1 small container Dried basil
- 1 small container Chili flakes
- 1 carton Heavy cream
- 1 large baking sheet Butter beans
- 1 small container Sun-dried tomato bruschetta
- 1 small container Parmesan cheese
- 1 container Broccolini
Equipment
large baking sheetmixing bowlsknifelarge potwooden spoontongs
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