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| Chicken
in Balsamic Vinegar with Spicy Haricot Beans |
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Click picture to enlarge
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Balsamic vinegar is much used in Italian cuisine where its quality is
appreciated. For the best varieties, it is aged in oak barrels for up to
25 years. The resulting liquid is dark and rich.
In this recipe it is used to give the chicken a sweet and sour flavour
which is deep and rich. The Haricot beans are sprinkled with paprika to
liven them up. |
KEY POINTS
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Preparation Time: |
2 hrs 5 mins |
Cooking Time: |
10 minutes |
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How Difficult |
Medium |
Freeze? |
No |
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Servings |
4
portions |
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** Includes leaving the chicken in the fridge for 2 hours in the
marinade
INGREDIENTS
The ingredients below will make enough for 4
servings.
Illustration only, rely on the ingredients list below!
| Ingredients |
Imperial |
Metric |
| Skinless chicken breasts |
4 |
4 |
| Can of Haricot beans |
14 oz |
400 g |
| Can of chopped tomatoes |
14 oz |
400 g |
| Balsamic vinegar |
4 tablespoons |
4 tablespoons |
| French mustard |
3 teaspoons |
3 teaspoons |
| Olive oil |
4 tablespoons |
4 tablespoons |
| Paprika (sweet) |
2 teaspoons |
2 teaspoons |
| Clear honey |
1 teaspoon |
1 teaspoon |
| Garlic cloves |
2 |
2 |
| Dried Parsley |
1 teaspoon |
1 teaspoon |
COOKING EQUIPMENT
1 Frying pan
1 pan
PREPARATION
In the first step below the chicken should marinade for 2 hours or more
so allow enough time for this.
Chop the chicken breasts into cubes. Click the picture below to
enlarge it and see the size of the cubes.
Finely chop or crush the garlic.
Method
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Add the olive oil, balsamic vinegar and mustard to a
container and mix well with a fork. Add the chicken to the mixture
and mix again making sure that all the chicken pieces are covered in
the marinade. Put the marinade in the fridge for 2 hours. If you
have time to let them marinade for longer (up to 6 hours), that will
be even better. |
| Drain the liquid from the Haricot beans, keeping 50
ml / 2 fl oz of it. Pour the liquid into a pan and add the can of
Haricot beans, tomatoes, the honey, the paprika and the garlic. Turn the heat to
low and let the mixture simmer. Stir occasionally. Crush a few of
the butter beans to thicken up the sauce. |
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While the Haricot beans are simmering, heat a frying
pan to a medium heat adding the chicken to it.
Stir and turn the chicken frequently. Cook for 10 minutes. Sprinkle the dried
parsley into the mixture a minute before it has finished
cooking. |
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Serve the Haricot beans onto warm plates and add the cooked chicken.
Serve with a vegetable, we chose sugarsnap peas. |
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