SERVES 4

INGREDIENTS

• 3 large fresh chicken legs, bone in
• 500g washed Belazu Judion Butter Beans
• 200g of mixed seasonal leaves – we used castelfranco, radicchio, tardivo and red endive
• 80ml Belazu Verdemanda Extra Virgin Olive Oil
• 30ml Belazu Chardonnay Vinegar
• 4 marinated artichokes cut into quarters
• A selection of fresh herbs picked and washed
• 40g Belazu Grape Must Mustard (use dijon mustard if you can't find any)

METHOD

• Step 1: Use a large heavy based pan for this dish. Cast iron ideally
• Step 2: Place the chicken into a cold pan and season well. Place over the lowest heat you have and place a meat press or saucepan on to press the chicken
• Step 3: This will take up to an hour to cook, so allow this time when starting
• Step 4: The chicken will be cooked when it is crisp and mellow, cooked though and tender
• Step 5: Once cooked, remove the chicken from the pan and allow the pan to cool
• Step 6: Now using the pan juices, add the grape mustard, the chardonnay vinegar and the Verdemanda EVOO. Add a little splash of water and whisk this to emulsify
• Step 7: Now use this dressing to dress the artichokes, butter beans and the picked leaves
• Step 8: Remove the bone from the chicken and portion into small bite sized pieces. Enjoy!