Ingredients
- 4 chicken maryland’s
- ½ tablespoon olive oil
- 1 teaspoon flaked salt
- Freshly ground black pepper
- 2 sprigs fresh thyme
- 1 sprig rosemary
- 6 baby onions, peeled and cut in half
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, sliced
- 1 leek, washed and cut into 1cm rounds
- 1½ tablespoons white miso paste
- 1½ cups water
- 1 can butter beans
- 150g baby spinach leaves or curly kale
Preparation
- Place a large ovenproof frying pan or small roasting tray onto a high heat.
- Add half tablespoon of olive oil, season the chicken with salt and pepper, and place skin side down into the pan.
- Reduce the heat to medium and fry for 3–4 minutes until golden, turn over.
- Scatter with thyme and rosemary and place into the oven and roast for around 15 minutes or until the chicken is cooked (when pierced with a skewer at the thickest part, the juices will run clear).
- Remove from the oven, place the legs onto a plate and cover with tin foil to rest for 5–10 minutes, reserving any juices from the roasting pan.
- Meanwhile, place a deep frying pan over a medium heat and add 2 tablespoons of olive oil.
- Place the baby Onions cut side down into the pan and cook gently to caramelise turning occasionally as they cook.
- Add the Leeks and Garlic and cook for a further minute.
- Mix the Miso with a little of the water to make a loose smooth paste then add the remaining water.
- Pour the mixture over the Onions and Leeks and add the Butter Beans. Add the reserved Chicken juices and shake the pan or stir gently to combine the ingredients and bring to a gentle simmer and cook for approx. 8 minutes or until the Onions and Leeks are tender.
- Add the Baby Spinach and cook for another 2 minutes stirring to combine all the ingredients.
