"Chicken and beans are two of the foods I grew up with, and were often cooked in one pot and designed to be shared. It's the kind of cooking we do at my restaurant Lolo: generous, relaxed and made to be eaten together."
"March sits between the seasons, when we still need comfort, but also start to look for freshness, too, and this stew feels just right for the moment. As the days get longer and spring starts to show itself, it is warming without being heavy, while the mojo verde lifts everything and gives the dish energy."
"Put the oil in a large ovenproof casserole for which you have a lid, set it over a medium heat, then gently fry the shallots for 10 minutes, until soft and golden. Add the garlic, oregano, paprika and saffron, and fry, stirring, for a minute more."
This one-pot chicken and white bean stew bridges seasonal transitions, offering warmth without heaviness as spring arrives. The dish features a whole chicken roasted with banana shallots, garlic, oregano, smoked paprika, and saffron, then braised in white wine and chicken stock. White beans are added near the end for texture. A hazelnut mojo verde made from parsley, garlic, toasted hazelnuts, sherry vinegar, and olive oil provides brightness and energy to the finished dish. The recipe takes approximately 90 minutes total and serves 4-6 people, embodying generous, relaxed cooking designed for shared meals.
Read at www.theguardian.com
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