It is really quite some time since we have been cooking on a Mini Big Green Egg in mainland Europe. It was rather good taking up the challenge again! The grill size is just over 20cm but with a little ingenuity there is so much you can cook on it and it fits easily in the boot of a car!
We were cooking enough for 6 people and so we were careful what we chose so that we could fit it all in. We had a lovely French corn fed chicken weighing some 1.4Kg and an additional 4 thighs. The chicken was quickly portioned and the breasts and wings kept for another day. The chicken was set to one side.
As the recipe needed some chicken stock and as we still had the carcass of the chicken, this was quickly fried off to add some colour. Our smallest handless Tefal Ingenio pan is just a perfect size for the Mini BGE. We added some vegetable trimmings and some water and left it to simmer on the EGG whilst we prepared the vegatables. The recipe we were basing this cook on comes from Eleanor Maidment from the book ‘Pulse’ (1). This has some excellent recipes some of which lend themselves very well to cooking on the BGE.
The 6 chicken thighs and the 2 drumsticks (for good measure) were seasoned and then cooked in a little oil over direct heat in the BGE. The idea is to add some colour and release some of the chicken fat from the skin.
As the chicken rendered and coloured, the fennel was prepared. The fronds were set aside for garnish at the end. The base and core were removed and the layers sliced reasonably thinly.
Once coloured, the chicken was set to one side and the lardon were added to the hot chicken fat in the pan and fried for around 5 mins. The shallot fennel and garlic were then added and cooked for a further 6-8 mins until the vegetables were starting to soften.
This was then the time to add the wine and reduce its volume by half. The stock was then added. The partially cooked chicken portions were then nestled on top, skin side up, and the pan added back to the BGE. This was now set up for indirect cooking at around 160C for 20 mins or so.
The original recipe used precooked tinned flageolet beans whereas we had chosen to use a mix of haricot beans and Puy lentils. 
This dish is very flexible! If using dried lentils cook as instructed before adding to the dish, possibly in a little stock for added flavour. After 20 mins or so, remove the chicken from the pan and stir in the beans and the lentils. 
Nestle the chicken back in place and cook for a further 20 mins until the chicken is cooked through and has a core temperature of 74+C. Remove the pan from the heat and allow to stand for at least 5 mins before serving. Garnish with the saved fennel fronds.
The dish was served with tabbouleh, but would work equally as well with a green salad or just some crusty bread ………….
……………..do give it a go!!
References
(1) E Maidment, Pulse – modern recipes with beans, peas and lentils. p123
Braised chicken, haricot beans and Puy lentils
Roasted and braised chicken thighs with pulses and fennel
Ingredients
- 6 Chicken thighs, skin on bone in
- 1 large (or 2 small) fennel bulbs
- Olive oil
- 150g Smoked lardons
- 1 Shallot, halved and sliced lengthways
- 2 garlic cloves sliced
- 150ml white wine
- 250ml chicken stock
- 1 x 400g can haricot beans, drained and rinsed
- 200g cold Puy lentils
- Salt
- Variations
- Substitute haricot with any small bean, or omit lentils
Directions
- Step 1 Season the chicken with salt
- Step 2 Trim the fronds from the fennel and set aside for garnish, trim base and cut out core then slice vertically with slices around 5mm. Set aside
- Step 3 Heat the BGE to around 160C and fry/roast the chicken skin side down to render fat and add colour. (6-8mins). Turn and fry other side for 2 mins. Set aside.
- Step 4 Fry the lardon in the rendered chicken fat for around 5 mins. add the fennel shallot and garlic with a pinch of salt and fry for 6-8 mins until starting to soften. Add the wine to the pan and reduce by half, then add the stock and bring back to the simmer
- Step 5 Set the BGE for indirect cooking and arrange the chicken back in the pan skin side up on top of the vegetables. Cook for a good 20 mins
- Step 6 Remove the chicken from the pan, stir in the beans and in this case the lentils too replace the chicken and return to the BGE to cook for another 20-30 mins
- Step 7 Stand for a good 5 mins before serving
- Step 8 Garnish with fennel fronds
- Step 9 Variation – the original recipe used flageolet beans and did not add lentils. If using dried lentils reconstitute by simmering in stock rather than water for a deeper flavour. The amount of fennel can easily be increased to good affect
