Chicken Butter beans with Mushroom Jus

Serves 4

Chicken Marinade

1 1/2 tsp garlic paste

1 tsp HOT pimenton

1/2 tsp salt

1/4 tsp pepper

1/4 tsp dried oregano

1/4 tsp Keens curry powder

1 tbs olive oil

1 kilo chicken chop pieces

Sauce

1/2 tbs olive oil

2 cloves garlic finely chopped

1 red chilli  finely sliced

1 large shallot finely chopped

2 cups sliced mushrooms

1/4 cup white wine

1/3 cup chicken stock

3 sprigs fresh thyme

400g tin butter beans (drained and washed)

salt and pepper

Nuts & Bolts

1. In a large mixing bowl add all the  marinade ingredient and mix well. Add chicken pieces, cover all the chicken with the marinade. Cover and refrigerate for two hours or over night for a better result.

2. In a large frying pan on medium heat add oil and chicken pieces skin side down first and cook for 4-5 minutes on each side. Once chicken has been cooked, remove and set aside for later. (Do not discard oil in pan as this will be used to cook the sauce).

3. In the same pan on medium heat add garlic, chilli and shallot,  cook for 2 minutes. Add mushrooms and cook for 2-3 minutes. Add white wine and reduce liquid down by half. Add chicken stock, thyme and butter beans, mix well. Season to taste.

4. Reduce heat to low - medium, return chicken pieces back to pan, skin side up and cook for 10 minutes or until chicken is cooked all the way through to the bone.