Recipes
Roast chicken with creamed cabbage & beans
Nurturing and satisfying, this all-in-one dish of comfort has tasty beans and greens, and will go down a treat.
Nurturing and satisfying, this all-in-one dish of comfort has tasty beans and greens, and will go down a treat.
Cook: 55 Mins
Serves: 4
Price: £1.24 per serving
Nutritional Information
Each 463g serving contains
Energy
1935kj
463kcal
1935kj
463kcal
23%
Fat
19.0g
19.0g
Med
27%
27%
Saturates
6.0g
6.0g
Low
30%
30%
Sugars
6.9g
6.9g
Low
8%
8%
Salt
0.88g
0.88g
Low
15%
15%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
418kj/100kcal
Typical energy values per 100g:
418kj/100kcal
Ingredients
4 thighs from 1.1kg pack Asda Succulent Chicken Thighs
2 tsp olive oil
3 x 400g tins Asda Cannellini Beans in Water
2 tbsp Asda Wholegrain Mustard
2 garlic cloves, sliced
½ large Savoy cabbage, shredded
150ml Asda Half Fat Fresh Soured Cream
¾ lemon, zest only
Method
1
Preheat the oven to 220°C/200°C fan/gas 7. Sit the chicken on an oven rack sat over a large roasting tin. Rub the tops of the thighs with the olive oil, season and roast for 30 mins.
2
Meanwhile, drain just 1 of the tins of beans. Just before the chicken timer goes, half fill a kettle and boil.
3
Carefully lift the rack of chicken off the tin (onto another tray to catch any extra juices). Add the cannellini beans and bean water into the roasting tin along with the mustard, sliced garlic and 250ml boiling water. Add the shredded cabbage and stir everything together, combining with the roasting chicken juices. Sit the chicken thighs directly on top, off the rack, and bake for a further 15 mins until everything is bubbling.
4
Lift the roasted chicken thighs off onto a plate and stir the soured cream and lemon zest through the beany veg. Return the crispy roast chicken pieces and serve.
5
For leftovers, roast all the chicken thighs from the pack as above, then set aside the extra portions for sandwich fillings or freeze for a future stir-fry.