Olive oil chicken with butter beans and pink peppercorns

Posted by petra08 on April 22, 2016 · 12 Comments 

One of my friends cooked beans in olive oil with pink peppercorns and steak. It was a lovely combination and despite the olive oil the beans were very light.

Lately I have had a bit of a crush on butter beans and I decided to use the bean and olive oil dish as a base but to make it in to a whole meal.

I went to the market and bought some chicken breasts. I got some mushrooms and courgette as well. A bunch of watercress caught my attention and I was all set to make my way home and cook dinner.

The dish is rich in olive oil but like the dish my friend made me, it is light and has a wonderful flavour and it is quick to cook.

 

Olive oil chicken with butter beans and pink peppercorns

preparation time 5 minutes 

cooking time 15 minutes

serves 4

Ingredients

• 2 tins of butter beans, drained and rinsed under cold water
• 4 chicken breasts
• 1 courgette, cut in to chunks
• 1 punnet of mushrooms,brushed and quatered
• 1 1/2 tbsp pink peppercorns
• 2 dl or 1 cup extra virgin olive oil
• 2 dried chillies, de seeded and chopped in chunks
• 1 good handful watercress
• 1 dl or 1/2 cup chopped dill
• pepper
• salt to taste

Cut the chicken in to chunks.Heat the pan with a little oil and add the chilli. Salt and pepper the chicken and pan fry brown. Remove the chicken and chilli, add the extra virgin olive oil and the butter beans and pink peppercorns.

 

 

Add the courgette, mushrooms and chicken and let simmer for 10 minutes. just before serving taste with salt and add the watercress dill. Turn the heat off and let stand for a couple of minutes before serving.

 

 

I have never paired chicken with dill before and I wasn’t sure if it would work but it did. The dish tasted of spring with the herbs. I like pink peppercorns and especially with butter beans and chicken, their floral taste works great with dill and the chilli added just a slight back ground warmth, enough to make the dish interesting.

 

I am brining this to Angie’s lovely Fiesta Friday. A bit late as pretty much always but hey, I made it! Co hosted by two talented bloggers, Judi @ cookingwithauntjuju and Cynthia @ eatmunchlove. Come and join us and let the weekend begin.

 

 

 

 

 

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Filed under Allotment/Veg, Beans, Chicken, Chilli, Courgette, Herbs, Main course, Meat, Mushroom, Recipe, Watercress · Tagged with butterbeans, Chicken casserole, dill, olive oil chicken casserole, pink peppercorns