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INGREDIENTS:
600g skinless chicken thigh fillets, cut in half
2 tablespoons flour
1 tablespoon olive oil
8 brown shallots or 4-6 small pickling onions, peeled
1 sprig fresh rosemary or sage
¾ cup sweet wine eg. muscat, tokay, marsala
½ cup liquid chicken stock
Grated rind and juice of 1 lemon
400g can Edgell Borlotti Beans, drained
½ lemon, thinly sliced
METHOD:
1. Coat chicken pieces in flour. Heat oil in a large frying pan,
add chicken and onions and cook for 5-8 minutes or until golden.
2. Add rosemary sprig to pan and pour over wine, stock, lemon
rind and juice. Cover and simmer for 15 minutes stirring occasionally.
3. Add drained Edgell Borlotti Beans and continue to cook for a
further 10 minutes. Add lemon slices and cook uncovered for a further 5
minutes. Season with salt and cracked black pepper.
SERVES: 4
PREPARATION TIME: 10 minutes
COOKING TIME: 35 minutes
TIP: 2 x 300g cans Edgell Butter Beans can be substituted for Borlotti
Beans.
 Excellent source of protein
High in fibre
| Energy |
1978kJ |
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| Protein |
36.5g |
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| Fat - total |
16.3g |
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| - saturated |
4.2g |
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| Carbohydrate - total |
28.5g |
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| - sugars |
4.0g |
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| Fibre |
6.8g |
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| Sodium |
321mg |
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