Ingredients

• 4 chicken legs (alternatively use thighs or drumsticks)
• 15g/½oz plain flour
• 2 tbsp olive oil
• 70g/2½oz pancetta
• diced
• 1 onion
• finely chopped
• 1 carrot
• finely chopped
• 1 celery stick
• finely chopped
• 2 garlic cloves
• finely chopped
• 2 fresh rosemary sprigs
• 200g/7oz mixed wild mushrooms
• sliced
• 200ml/7fl oz red wine
• preferably chianti
• 2 tbsp tomato purée
• 400–500ml/16–18fl oz fresh chicken stock
• 2 dried chillies
• 1 tbsp baby capers
• 100g/3½oz black olives
• pitted
• salt and freshly ground black pepper
• handful fresh flat-leaf parsley
• chopped
• to serve
• 4 tbsp olive oil
• 2 garlic cloves
• crushed
• 1 fresh rosemary sprig
• 1 unwaxed lemon
• finely grated zest only
• 2 x 400g tins butter
• cannellini or haricot beans
• drained and rinsed
• extra-virgin olive oil
• for drizzling
• 300g/10½oz green beans
• 30g/1oz butter
• 1 garlic clove
• thinly sliced
• pinch chilli flakes

Directions

• Preheat the oven to 200C/180C Fan/Gas 6. Season the chicken with salt and pepper and dust with flour. Heat the olive oil in an ovenproof casserole over a medium heat and colour the chicken on all sides. Transfer to a plate and set aside.
• Add the pancetta
• onion
• carrot
• celery
• garlic and rosemary to the pan and gently fry
• allowing the veg to soften in the fat released from the pancetta. Add the mushrooms and fry for 5 minutes
• or until brown and softened.
• Pour in the wine and simmer until it has reduced by two-thirds. Add the tomato purée and stock
• then return the chicken to the pan along with the dried chillies
• capers and olives. Season and bring to the boil. Cover with a lid and bake for 45–50 minutes
• or until the chicken is cooked through. Remove the lid for last 10 minutes if the liquid is too saucy.
• Meanwhile
• to make the white bean mash
• heat the olive oil in a saucepan over a low heat. Add the garlic
• rosemary and lemon zest and cook for 2–3 minutes. Remove the rosemary and place to one side. Add the beans to the pan and warm through
• stirring and squishing using a wide
• flat spoon so they become a bumpy mash. Season
• garnish with the saved rosemary and drizzle with extra-virgin olive oil.
• To make the green beans
• bring a large saucepan of salted water to the boil and blanch the beans for 3 minutes. Drain and dry. Melt the butter in a pan over a low heat and add the garlic. Tip in the beans and toss with salt and a pinch of chilli flakes.
• Serve the chicken in its sauce
• scattered with parsley
• alongside the bean mash and garlic green beans.