Serving: 4 portions
Preparation: 20 minutes
Cooking: 40 minutes
Total: 60 minutes
Ingredients
- 1 tbsp Cooking Oil
- 4 Chicken Drumsticks
- To taste, Salt and Pepper or BBQ Seasoning
- 1 cup Onions, chopped
- ½ tbsp Garlic, chopped
- 2 cups Carrots, peeled and diced into 1.5-2cm. pieces
- 1 tbsp Tomato Paste
- 100ml Dry Red Wine
- 1 cup Chicken Stock
- 2 cups/400g U.S. Pinto Beans, cooked and drained
- 2 cups/400g U.S. Navy Beans, cooked and drained
- 1 tsp Dry Thyme
- ¼ tsp Chili Powder or Cayenne Pepper
- 1 cup Smoked Bacon, cut in to 2cm. thick lardons
- 1 Bay Leaf
- 1 Clove
- To taste, Salt and Pepper
Directions
- Preheat a heavy, ovenproof pot with oil over medium heat.
- Season the chicken drumsticks with salt, pepper, or BBQ seasoning, then brown them on all sides. Remove from the pot and set aside.
- In the same pot, add bacon pieces and sauté until browned. Set aside.
- Remove excess fat, then add onions, garlic, and carrots. Sauté for a few minutes until softened.
- Stir in tomato paste and cook until it browns slightly.
- Deglaze with red wine and reduce by half, then add chicken stock.
- Return the chicken and bacon to the pot. Add U.S. pinto and navy beans, bay leaf, and clove.
- Place the pot in the oven and cook uncovered at 180°C for 30-40 minutes.
- Remove the bay leaf and clove. Adjust the seasoning with salt and pepper as needed.
- Serve with a crispy baguette, pasta, boiled potatoes, or rice.
