45 ml (3 tbsp) wine vinegar
90 ml (6 tbsp) olive oil
2.5 ml (1/2 tsp) dried sage
salt and freshly ground pepper
1.1 kg (2 1/2 lb) oven-ready roasting chicken
225 g (8 oz) red kidney beans, soaked overnight and drained
2 chicken stock cubes
1.1 litre (2 pints) boiling water
1 bay leaf
100 g (4 oz) spring onions, trimmed and chopped
198 g (7 oz) can corn niblets, drained
90 ml (6 tbsp) olive oil
2.5 ml (1/2 tsp) dried sage
salt and freshly ground pepper
1.1 kg (2 1/2 lb) oven-ready roasting chicken
225 g (8 oz) red kidney beans, soaked overnight and drained
2 chicken stock cubes
1.1 litre (2 pints) boiling water
1 bay leaf
100 g (4 oz) spring onions, trimmed and chopped
198 g (7 oz) can corn niblets, drained
method
1. Put the vinegar, oil, sage and seasonings to taste into a screw-top jar and shake together. Leave to infuse while cooking the chicken.
2. Put the beans into a pan and cover with water. Bring to the boil and boil for 10 minutes. Drain and put into a deep pan with the whole chicken.
3. Add the crumbled stock cubes and water to the pan with the bay leaf, 15 ml (1 tbsp) salt and pepper. Cover, bring to the boil, lower the heat and simmer for about 1 hour, or until both chicken and beans are tender.
4. Drain and cool the chicken and beans. Use the well-flavoured stock for another dish. Carve off all the meat from the carcass discarding the skin. Chop the meat roughly.
5. Combine the chicken with the spring onions. Combine the beans and corn. Pile the chicken in the centre of a dish with the bean mixture round it. Reshake the dressing and pour over the chicken salad. Chill to serve.
2. Put the beans into a pan and cover with water. Bring to the boil and boil for 10 minutes. Drain and put into a deep pan with the whole chicken.
3. Add the crumbled stock cubes and water to the pan with the bay leaf, 15 ml (1 tbsp) salt and pepper. Cover, bring to the boil, lower the heat and simmer for about 1 hour, or until both chicken and beans are tender.
4. Drain and cool the chicken and beans. Use the well-flavoured stock for another dish. Carve off all the meat from the carcass discarding the skin. Chop the meat roughly.
5. Combine the chicken with the spring onions. Combine the beans and corn. Pile the chicken in the centre of a dish with the bean mixture round it. Reshake the dressing and pour over the chicken salad. Chill to serve.
serving amount
serves 6
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