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Italian Chicken with Garlic Beans

Yields1 Serving

Italian Herb Chicken
 2 Chicken Maryland pieces
 1 tbsp Butter
 1 tbsp Olive Oil
 1 tsp Mixed Italian Herbs
 2 Tomatoes cut into pieces ( or used halved cherry tomatoes)
 2 Mushrooms sliced finely
 1 Onion diced finely
 1 Clove of Garlic Crushed
 1 tbsp Tomato Paste
 ½ cup Chicken stock, water or white wine.
 Shaved Parmesan Cheese for Serving.
Lemon Garlic Green Beans
 1 Green Beans trimmed to similar sizes
 1 Clove of Garlic Crushed
 1 tbsp Butter
 1 Zest and Juice of a small lemon
Parmesan Potato and Cauliflower Mash
 1 Potato (medium)
 1 Cauliflower piece approx the same size as the pototo.
 ¼ cup Grated Parmesan Cheese
 2 tbsp Butter
 ¼ cup Milk

Preheat oven to 180 degrees

Melt the butter in a heavy based, oven proof frying pan, adding olive oil to prevent the butter burning.

Add onion and sweat until almost translucent, Add garlic, herbs and Chicken Drumsticks. Fry until the chicken is lightly golden all over.

Pour over the chicken stock, wine or water, cover and place into the oven for 20 minutes or until the chicken is cooked through. Check that the pan does not dry out. Add more stock if needed.


While the chicken is cooking, steam the green beans and boil the potato and cauliflower.


When the beans are tender, place into a small pan with butter, garlic and lemon juice. Melt to coat the beans. Keep warm until ready to serve.


Mash the potato and Cauliflower together with butter, milk and parmesan. Keep warm until ready to serve.


When the chicken is cooked, place the pan on the stovetop after removing the drumsticks to rest. Add the Tomato, Mushroom and tomato paste, stirring to pick up all the bits off the bottom of the pan. bring to a simmer until the mushrooms are tender.


Plate up carefully and serve with shaved parmesan and a squeeze of lemon juice.