Tana Ramsey’s Butterbean Chicken Casserole

 

I  love Gordon Ramsey. (He swears and always gets his top off , ohhhhh! ahhhh,  we like !).  

 A new series of Ramsay’s_Kitchen_Nightmares ,   began on Tuesday Evening on channel 4 and as usual, I will be watching the whole series!

 In the first episode,   Ramsey  completed a  makeover of a small ‘ failing’ fish restaurant in Brighton, along the Beach Front. He changed the name to ‘Loves’, after the owners name, then he suggested they change the menu to  serve fresh pollock. It was  caught locally in  Brighton and it was  cheaper to buy than the types Love was using. Gordon suggested they make a basic batter with a chilli powder. It was a huge hit.      The locals went mad for the  fish, If I ever visit Brighton, I would love to visit Loves and eat pollock. mmmmmm………. #

Gordon’s wife also cooks, Tana has a great recipe for Butterbean chicken, I saw her make this a while ago and have been meaning to try it.  I just need some butterbeans , celery, carrots and red onions and I can put it on this weeks menu :)  

You will need:  

A  drizzle of olive oil
4 red onions, finely chopped
1 garlic clove, crushed
2 celery sticks, finely sliced
1 sweet red pepper, seeded, finely sliced
6 baby leeks, finely sliced
6 portabellini mushrooms (or any large flat mushrooms)
1.75 litres/3 pints chicken stock
2 tbsp soy sauce
1 x tin 400g/14oz canned chopped tomatoes
2 carrots, finely chopped
1 x tin 400g/14oz butter beans, rinsed and drained
10 chicken thighs, on the bone, skin removed
For the rice
water
285g/10oz basmati rice

Method
1. Heat the olive oil in a large heavy-bottomed saucepan. Add the onions and garlic and fry gently until softened. Add the celery, red pepper, leeks and mushrooms, gently stirring together.
2. Add the stock, soy sauce and tomatoes and bring to the boil then turn down to a gentle simmer. Add the carrots, butter beans and the whole chicken thighs and leave all to simmer gently for approximately one hour.
3. To make the rice, bring to the boil a pan of water seasoned with a pinch of salt. Add the rice and cook according to packet instructions.
4. Take out one of the chicken thighs and gently break it open. Check that the meat is all thoroughly cooked (the meat will be white, not still pink). When cooked, remove the chicken thighs from saucepan and remove the bone. The chicken should literally fall off the bone. If desired, cut into bite-sized pieces and return to the pan.
5. Drain the rice and place into bowls. To serve, generously ladle casserole onto bowls of rice.