You will need
3 T (45 ml) Ina Paarman’s Chicken Spice
4 T (60 ml) flour
4 chicken thighs, skin on
8 chicken wings
1 large onion, chopped
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
¼ cup (60 ml) white wine
1 cup (250 ml) water
1 T (15 ml) Ina Paarman’s Chicken Stock Powder
400 g tin borlotti or butter beans, drained
1 head of garlic, separated
6 x 5 cm long rosemary sprigs
fresh rosemary to garnish
Our ovenproof dish was a bit deep. Select a bigger shallower dish so that the chicken lies in a single layer (skin sides up). In this way all the skins will crisp up nicely.
Instead of the white wine, use Chicken Stock.
Adjust the oven rack to the middle position and preheat the oven to 180°C.
Measure the Chicken Spice and flour into a plastic bag, add the chicken pieces and shake to coat.
Warm 2 – 3 T (30 – 45 ml) of oil in a frying pan.
Brown chicken skin sides down, turn and cook the undersides lightly. Work in two batches. Remove from pan and keep on one side.
Sauté the onion pre-seasoned with Green Onion Seasoning in the same pan until golden brown.
Deglaze the pan with the wine. Boil away the wine.
Transfer onions, deglazed pan browning, water, Chicken Stock and drained beans to a large ovenproof dish.
Arrange chicken, skin sides up, on the beans.
Smash the garlic cloves, and scatter over the chicken.
Push in rosemary sprigs here and there.
Drizzle chicken with some more olive oil.
Roast open for ± 1 hour 20 minutes.
Garnish with fresh rosemary and serve with polenta and a green salad or vegetables.