This one is going to be one of my new staples. If you skim read through the pages of this blog you’ll see the words ‘quick’ and ‘easy’ paid as the highest compliment to many of the recipes. Is it considered unsuitable in someone who enjoys cooking that they prefer to have it done and dusted quickly? Hopefully not, surely not.
This is indeed from Nigella Express, a book I’ve returned too many times. I avoided this one for a while because my mother hates beans and pulses, and any dalliance I have with them is berated by her. Nevertheless, I gave in regardless of the cannelli beans, and I’m so glad I did.
Good things: Stupidly quick and stupidly tasty.
Bad things: You might be like my mother and hate beans. Apparently they’re option but it’d feel a bit empty without them. Also, the sauce is much less liquid than upon initial cooking.
Ingredients & requirements: serves 4 for lunch, but nearer 2 for dinner (because I’m always hungry!)
- 2 tablespoon garlic oil
- 75g pancetta cubes
- 6 spring onions
- 1/2 teaspoon dried rosemary
- 4 chicken thighs / drumsticks with skin on (one pack or roughly 500g)
- 1/2 teaspoon sea salt flakes
- 125ml white wine
- 1 can of chopped tomatoes
- 2 bay leaves
- 1/2 teaspoon sugar
- 1 can of cannelloni beans
Preparation & cooking
I served with some basmati rice. Basically, once you put the lid on the main dish, start heating up some water and with 10 mins to go cook the rice. You can use the time the cannelloni beans are warming up to drain and prepare the rice.
Reflections:
It’s so warming and tasty, I really do wholeheartedly recommend this one. As you can see from the recipe, it’s really easy to put together and you can be eating within 30 mins from start to finish.
I took a quarter to work as a lunch (with the rice). The rice soaked up all of the liquid in the time it was in my fridge, so when reheating I had a reddish looking chicken, beans and rice rather than copious amounts of sauce. Not unpleasant at all, but just a word of warning that this will happen if you do the same.
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