Cranstons Chicken Marbella

Ingredients (serves 4)

2 large chicken breasts with skin on.

1 jar (700g) of butter beans – we used bold bean co.

Olive oil

3 fresh or dried bay leaves

1 teaspoon dried oregano

4 gloves of garlic crushed

235ml of red wine

50g halved olives

85g roughly chopped dates

450g small potatoes halved lengthways

1 large shallot or onion diced

1 teaspoon red wine vinegar

2 tablespoons chopped capers

Bunch fresh parsley

Cooking instructions

1. In a large heavy based pan over a medium heat, add a splash of olive oil, ½ of the shallots, garlic and cook for a few minutes until softened.
2. Once softened and start to colour, add the red wine, bay leaves, oregano and simmer until the wine is reduced by half – 10 minutes.
3. Meanwhile, in a pre-heated oven at 220’C, add the potatoes to a roasting tray along side the chicken breasts (skin up) and season with olive oil, salt and pepper. Roast for 20 minutes until the chicken and potatoes have browned and are fully cooked.
4. Back to the jus, when you’re happy with the reduction, add the jar of butter beans (including the liquid from the jar), olives, dates and another splash of olive oil, and simmer for a further 10 minutes until the flavours meld and liquid thickens into a thick sauce.
5. Once the potatoes and chicken are cooked, add the potatoes, second ½ of the shallots, red wine vinegar, capers and parsley to the pan and mix gently.
6. Slice the chicken breast and serve on the side of the dish with some fresh, crusty bread.

Enjoy!