RECIPES | Braised Chicken with White Wine, Preserved Lemon + Marjoram and White Beans + Herb Oil

   

BRAISED CHICKEN WITH WHITE WINE, PRESERVED LEMON + MARJORAM

Serves 4

4 chicken legs

1 leek sliced

3 cloves garlic, finely diced

6 tablespoons olive oil

1 tablespoon red chili flakes

1 bunch marjoram

1 cup white wine

1 preserved lemon, sliced

3 anchovy fillets

1 teaspoon capers

1 lemon

sea salt

Preheat the oven to 350°F. Marinate the legs in 3 tablespoons of olive oil with red chili flakes and season generously with sea salt. After an hour, brown the chicken legs until the skin crisps up. Remove excess fat and sautee the leeks and garlic. Return the legs to the pan and throw in the remaining ingredients. Braise, uncovered for 30 minutes.

WHITE BEANS WITH HERB OIL

Serves 4 -6

FOR THE BEANS

1 pound white bean, like cannellini or flageolet

1 spanish onion, quartered

3 strips bacon

1 bunch thyme

3 cloves garlic

4 tablespoons red wine vinegar

10 tablespoons olive oil

sea salt & freshly ground black pepper

FOR THE CRISPY BACON

1/4 pound smoked bacon

FOR THE HERB OIL

1 bunch parsley

1 bunch chives

1 bunch tarragon

1 bunch mint

1/2 cup olive oil

juice and zest of 1 lemon

Soak the beans in cold water overnight.

Drain the beans and put into a heavy-bottomed saucepan and cover with fresh, cold water. Add the onion, uncooked bacon, and thyme to the pot and bring to a boil. Lower the heat and let it simmer for 20-30 minutes, or until the beans are soft.

Meanwhile, crush the garlic to a paste and macerate in the vinegar with a pinch of salt for 5 minutes. Add the olive oil and a pinch of black pepper, shake around and taste for seasoning.

Drain the beans, picking out the bacon, onions and thyme, and sprinkle generously with sea salt. Let cool for 5 minutes and toss the dressing through the beans. They'll absorb the most flavor when they're warm.

Preheat the oven to 400 degrees. Place the bacon on a baking sheet lined with parchment paper and roast for 15 minutes, or until charred. Prepare another baking sheet with a cooling rack over it so you can transfer your bacon out of its grease to cool. It'll crisp up nicely!

For the oil, stem all the herbs, add the lemon juice and zest and blend in a food processor adding the olive oil slowly. If it looks too dry, add more olive oil.

Put the beans on a big platter and drizzle with the herb oil. Chop up the bacon and sprinkle over.