Chef Jason Roberts

Braised Organic Chicken with Borlotti Beans & Parmesan

Chef Jason

I love everything about winter, especially the produce. The abundance of beans, root vegetables, hearty sumptuous dishes and obviously, less people out in the surf. This dish is definitely worth every minute of the 60 it takes to make it. Not only is this simple to make, but it’s just as comforting as a cuddle from mum. If fresh Borlotti beans are not available, canned may be used, but do not add them until the chicken has simmered a good 30-40 minutes.

Serves 2


2 chicken marylands (the leg and thigh)

2 tbs olive oil

1 onion, finely chopped

1 clove of garlic

1 fresh bay leaf

2 small carrots, cut unto 1cm (1/4 inch) cubes

1 cup fresh rocket (arugula)

1/4 cup shaved Parmesan

2 tbs extra virgin olive oil

Salt and freshly ground pepper to taste


Season the chicken pieces with salt and pepper and place into a pan doused with olive oil. Cook both sides until golden and remove from pan. Drain off any excess fat.

To the pan add the onion, garlic, bay leaf, carrot and Borlotti beans. Add chicken and enough water to just barely cover the chicken. Bring to a boil, lower heat to a mere simmer and cook until beans are soft which should be approximately 30-40 minutes. Turn off and allow to cool for 30 minutes. This cooling period allows the chicken to almost fall off the bone.

Remove chicken from pan, flake the meat off the bone, return to the beans. bring back to a boil, adjust seasoning and add the arugula.


To Serve

Ladle into a warmed soup bowl, top with the shaved Parmesan and a splash of the extra virgin olive oil.