I love the colour of this dish, it’s a happy looking plate for my dinner. I don’t know if I can call this a British roast, as the beans have been cooked in a French method, so these two country haven’t been talking to each other for centuries.
For the bean
For the roast
- 1 chicke Thigh
- 5 Strips of bacon
- 20 g salted butter, slightly soft
- 1 tbsp of dried rosemary
- Preheat the oven to 190°C
- Loosen the skin of the chicken, rub the chicken skin and underneath the skin with butter, put it into roasting tin, set aside.
- cut the bacon into short strips and scatter around the chicken. Sprinkle the dried thyme on top. Then place into the preheated oven for 25 minutes, until golden brown.
- Meanwhile the chicken is cooking in the oven. Bring 700ml of water to boil the add in the salt.
- Cook the bean uncovered for 2-3 minutes, according to size of the bean.
- Drain and pluge them into cold water for 5 minutes, to arrest the cooking process, then drain again. Reserve. if you want to dry it with salad spinner or with paper towel.
- Heat the butter and 1 tablespoon of water together to emulsify. Mix in the beans, season with salt and blackpepper, and cook for 1 minute.
- Place the cooked bean on serving plate as a base, remove the chicken from the oven, place cooked chicken on top of the bean, then place the bacon around.
Serve one, I’m happily eating it. I hope you will enjoy it the same way I did too, is devine. I loved this way of method of cooking the French bean, because it kept the green. Even my cat can smell the tasty food in the kitchen and she been meowing her head off again. Obviously she can’t have it!