Smokey Chicken with Beans seems like such a simple meal. It is, but the flavor is another story.

Smokey Chicken with Beans is hearty and delicious. It is one of winter’s luxuries and best part it, there will always be enough for an unannounced guest. Nothing fancy, nothing complicated. Just food from the heart.

I ordered the smoked chicken quarters from Klein Merino, purely out of curiosity. I just wanted to see what it looks like. You see, believe it of not, smoked meat is not really my thing. I make gammon over the Christmas Season because my family insists, but me…… I like the meat flavor, simplicity.

Anyway, I took one look at the smoked chicken quarters and this recipe jumps to mind.  The Boston Breweries send me a few sample of their new Black River Coffee Stout and I was smitten. Imagine, fall-apart chicken, buttery soft beans cooked in rich dark stout…… and this all happening in the oven while you read a book!

I bet you are hungry now, right. Let’s cook!

Smokey Chicken with Beans

serves 6 – generous portions

Ingredients

3 onions – peeled and chopped finely

2-3 cloves garlic – finely grated

1 few sprigs thyme or rosemary

3 smoked quarter chickens

2 T olive oil

500 g Imbo Small White Beans – rinsed

4-5 cups chicken stock

1 x 450 ml Boston Black River Coffee Stout

80-100 ml Olyfberg Balsamic vinegar

15 – 20 ml dark brown sugar

salt and pepper to taste

fresh herbs, crispy chicken skin and lemon wedges for serving

Method

Preheat oven to 180 C. Heat a big cast iron pot with lid on the stove. Add the olive oil and place the chicken pieces to the pot. Brown the chicken pieces, this also flavors the oil. Add the onion,  garlic and thyme and saute until the onions are soft. Add the beans, stout and stock and bring to the boil. Place the lid on the pot and then put this pot in the oven for about 1 hour. After an hour, check to see if the beans are soft and the liquid reduced. If the beans need more time, add a little more stock or water and give it more time in the oven.The beans should be soft and starting the break up, then they are done.

Remove pot from the oven and remove the skin of the chicken. Place chicken skin on a baking sheet and bake until crispy. Season the beans with salt and pepper. Mix the brown sugar and vinegar and stir through. Serve with chopped fresh herbs, pieces of chicken skin and lemon wedges.

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