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When you need a bowl of pure comfort, this Chicken Thighs with Brothy Beans & Sourdough Croutons fits the bill perfectly. The combination of tender chicken, hearty beans, and fresh greens creates a soul-warming dish that’s as satisfying as it is nutritious. The crispy chicken skin and crunchy sourdough croutons add texture, while a hint of fresh herbs and a squeeze of lemon bring just the right amount of brightness. Perfect for chilly evenings.

Ingredients

  • 1 teaspoon
    Pure lard
  • 3
    Boneless, chicken thighs
  • 1
    Onion, finely sliced
  • 6 large
    Garlic cloves, peeled, bashed and chopped
  • 2
    Bay leaves
  • 1
    Sprig of rosemary
  • 1 litre
    Chicken stock, warmed
  • 300g
    Bold Bean white beans
  • 9 tablespoons
    Extra virgin olive oil
  • 225g
    Sourdough bread
  • 200g
    Greens (spring greens, kale, swiss chard, or sprout tops)
  • 6
    Sage leaves, finely chopped
  • 1
    Lemon, juiced
  • 2 tablespoons
    Raw cider vinegar
  • A pinch
    Sea salt
  • A pinch
    Freshly ground black pepper

Method

  • Set a cast iron casserole dish over a medium – high heat. Drizzle in a little fat and allow it to sizzle.

  • Leave the thighs to sizzle away for 3-4 minutes before turning over. Sizzle on the other side for 3 minutes. Flip the thigh back over once more and cook for another 2-3 minutes, or until the skin is perfectly crispy. Remove from the pan and set to one side.

  • Turn the heat of the pan down low and add the onions, garlic, bay leaves and rosemary, along with a pinch of salt. Sweat the veg down until it softens and smells sweet.

  • Turn the heat back up to medium – high and pour in the stock. Remove the crispy skin from the thighs and set aside. Roughly chop the thighs and add to the stock. Let it simmer for 10 minutes with the lid off, to reduce slightly.

  • To the simmering stock, tip in the beans including their bean stock and simmer for 6 minutes. If any scum has appeared, spoon it off.

  • Meanwhile, cut the crust off the sourdough bread and tear into irregular pieces around 3-4cm each. Toss them with some olive oil and a pinch of salt.

  • Set a frying pan over a medium heat and a add the pieces of bread. Toast the bread, keeping a close eye to make sure it doesn’t catch or burn. Set to one side.

  • Turn your attention back to the broth. Roughly chop the spring greens and add to the pan along with the half the sage, a squeeze of lemon and the cider vinegar, then immediately remove the pan from the heat.

  • Check the seasoning and make any adjustments, a little more lemon for sharpness or a little pepper to add a subtle heat.

  • To serve, ladle the beany broth into warmed bowls and garnish with crispy chicken skin, freshly toasted croutons, fresh sage and a drizzle of really good olive oil. Dive straight in.

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