Chicken n'duja and butter bean one pot

Name: Chicken n'duja and butter bean one pot
Prep time: 15 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Italian
Ingredients: 1 x 1kg pack bone-in, skin-on chicken thighs; 1 tbsp olive oil; 1 onion, chopped; 3 garlic cloves, crushed; 4 tsp Taste the Difference ’nduja paste; 2 x 400g tins Taste the Difference cherry tomatoes; 570g jar Bold Bean Co Queen butter beans; 2 tbsp mascarpone or double cream; fresh parsley, chopped; ciabatta or focaccia*, to serve (optional)

Makes: 4

Prep time: 15 mins

Total time: 1 hr 10 mins

Photograph by Ant Duncan

Chicken n'duja and butter bean one pot

Recipe by Abigail Spooner

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Fiery ‘nduja paste is an Italian spreadable pork sausage that gets its heat from Calabrian chillies. Use it to add a kick to tomato-based sauces, spice up scrambled eggs or spread over toasted bread. A little goes a long way!

Makes: 4

Prep time: 15 mins

Total time: 1 hr 10 mins

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Mains One pot Chicken Italian Comfort

Nutritional information (serving)

Calories

606Kcal

Fat

23gr

Saturates

8gr

Carbs

33gr

Sugars

15gr

Fibre

12gr

Protein

63gr

Salt

0.9gr

Abigail Spooner

Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)

See more of Abigail Spooner’s recipes

Abigail Spooner

See more of Abigail Spooner’s recipes

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Ingredients

1 x 1kg pack bone-in, skin-on chicken thighs
1 tbsp olive oil
1 onion, chopped
3 garlic cloves, crushed
4 tsp Taste the Difference ’nduja paste
2 x 400g tins Taste the Difference cherry tomatoes
570g jar Bold Bean Co Queen butter beans
2 tbsp mascarpone or double cream
fresh parsley, chopped
ciabatta or focaccia*, to serve (optional)

Step by step

Cut away any excess skin from the chicken thighs, then season. Heat the oil in a wide sauté pan. Add the chicken, skin-side down, and cook over a high heat until crisp and deep golden; about 8-10 minutes. Turn the chicken thighs over and cook for 3 minutes to seal. Transfer to a plate.
Reduce the heat to low then, in the fat remaining in the pan, gently cook the onion and garlic with a pinch of salt for 5 minutes, until softened and golden. Increase the heat to medium, stir in the ’nduja paste and cook for 2 minutes. Stir in the cherry tomatoes and drained butter beans. Bring to a simmer, then nestle in the chicken thighs (skin-side up).
Simmer for 35-40 minutes or until the chicken is cooked through and the sauce has thickened. Remove the chicken thighs to a clean plate, then stir the mascarpone (or double cream) into the sauce. Adjust the seasoning to taste. Return the chicken, then scatter with the parsley and serve with bread for mopping up the sauce, if you like.

Tip

*Use gluten-free bread, if required.

Serve with