Baked Chicken Legs with Tomato & Borlotti Bean Stew

Sometimes a great dinner is more than the sum of it’s parts, a great dish can be put together from simple cheap ingredients and turned into something special. All of the ingredients in this dish are pretty basic and inexpensive and you can always swap out the veg for whatever you have floating around in the fridge to use up.

At the weekends when I’ve got a little more time on my hands I like to take advantage and make something that takes a little longer to cook for dinner, however I don’t always want to spend hours slaving away in the kitchen. This ticks all the boxes as it barely takes 15 minutes prep before shoving the lot in the oven and letting it do the work for you!

Not only is this chicken dish super simple to make but also tastes amazing. The tomato flavours develop into a really rich stew and the beans make it a nice filling dish without too many carbs.



(Serves 2)

1 carrot, thinly sliced

1 red onion, thinly sliced

4 sprigs rosemary, leaves torn from stalks

1 clove garlic, finely sliced

1 red pepper, thinly sliced

1 tin borlotti beans, drained

6 mushrooms, thinly sliced

1 tbsp sun dried tomato purée

1 tin chopped tomatoes

1 tin peeled plum tomatoes

2 chicken legs

2 tbsp olive oil

1 tbsp coconut oil

Salt and pepper


  1. In a large pan, melt the coconut oil on a medium heat and add the carrot, rosemary, onion and pepper. Gently fry until all of the vegetables are slightly softened.
  2. Add the garlic and fry for a further minute before adding the tomato purée, stirring through and cooking for a further 2 minutes.
  3. Add the two tins of tomatoes breaking up the whole tomatoes and bring to the boil. Reduce to a simmer, season generously with salt and pepper, add the borlotti beans and leave on the heat while you prepare the chicken thighs.
  4. Preheat the oven to 170ºC.
  5. Coat the chicken thighs in the olive oil and salt and pepper then in a separate frying pan on a high heat fry on each side until the skin is lightly browned.
  6. Pour your tomato and bean stew into an oven proof dish and scatter over the mushrooms. Nestle the browned chicken thighs, skin side up, into the stew and cover with foil.
  7. Bake in the oven for 40 minutes.
  8. After 40 minutes turn the heat up to 200ºC and remove the foil and return the dish to the oven for a further 20 minutes or until the chicken skin has crisped up.
  9. Remove from the oven and separate the stew into two bowls and top with the chicken legs.

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