4 Whole chicken legs
250 g Smoked bacon lardons
500 g Dried cannellini or
- other white bean
2 tb Olive oil; up to 3 tb
1 sm Red onion; finely diced
1 lg Onion; roughly diced
1/2 Yellow pepper;
- deseeded & roughly diced
1/2 Red pepper;
- deseeded & roughly diced
1/2 Green pepper;
- deseeded & roughly diced
2 cl Garlic; roughly chopped
1 bn Fresh thyme
2 Bay leaves
1/2 ts Red pepper seeds; to taste
6 c Fresh chicken stock; up to 8 c
Salt & pepper
Preparation time: 2 hours
Soak beans overnight.
Separate legs, place in baking pan and bake in 180 C oven for
45 minutes. Turn over halfway through baking. Let cool in pan.
Brown lardons in large frying pan. Add onions, garlic & peppers; add
oil if needed. Saute for several minutes until onions are softened.
Place ingredients in large pot. Drain beans and add to pot. Add
enough stock to cover beans with about 1" of liquid over. Bring to
boil, skim off foam, add herbs, turn down heat, cover, and simmer
slowly for about 1 hour.
Remove chicken from bones and add to bean mixture. For extra flavor,
also add bones. Adjust seasoning. Simmer for another 30 minutes or
until beans are tender. Remove bones and serve.
