#courgette

This simple and tasty Rosemary Roasted Chicken and Courgettes makes a lighter, vibrant and flavourful Sunday Lunch on a sunny Spring day! Happy Sunday!

Ingredients (serves 2)

• 1 fluffy sprig fresh rosemary
• ½ onion
• 1 large courgette, rinsed
• ¼ teaspoon fleur de sel or sea salt flakes
• ¼ teaspoon freshly cracked black pepper
• 1 tablespoon olive oil
• 2 chicken thighs
• ¼ teaspoon fleur de sel or sea salt flakes
  
• ¼ teaspoon freshly cracked black pepper
  
• 1 tablespoon olive oil
• ½ cup water

Preheat oven 200°C/395°F.

Removerosemary leaves from the stalk and finely chop them; set aside.

Peel and slice onion. Cut courgetteinto slices. 

In a roasting tin, combinecourgetteandonion slices. Add half of the chopped rosemary, along with the fleur de sel andblack pepper. Drizzle with olive oil, and toss, with clean hands, to coat in oil,herbandseasoning. 

Season chicken thighs on both sides with fleur de sel,black pepper and remaining rosemary. Rub gently into the flesh. Sit chicken thighs onto the courgetteandonion slices, and drizzle with olive oil. Pour waterat the bottom of the tin.

Place tin in the middle of the hot oven, and roast, at 200°C/395°F, 35 to 40 minutes.

ServeRosemary Roasted Chicken and Courgettes hot, with a side of fluffy brown rice. It pairs well either with a chilled light white Bordeaux, or a fruity red like a good Saint-Chinian. 

On a rainy and chill Spring day, a steaming bowl of these fragrant Courgette and Tomato Beans makes a hearty and comforting lunch.

Ingredients (serves 1):

• 1 heaped tablespoon duck fat, Goose FatorCapon Fat
• ½ onion
• ½ small red or orange bell pepper
• a small courgette, rinsed
  
• 1 large garlic clove, minced
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• ½ can white navy beans
• 1Whole Peeled Tomato + 1/3 cup of its juice
• salt and freshly cracked black pepper, to taste
• 1 teaspoon Hot Pepper Sauce
• ½ cup water
• 4 cherry tomatoes
• 2 teaspoons caster sugar

In a medium, deep, nonstick skillet, melt Capon Fat over medium-high heat.

Peel and finely chop onion. Seed and chop bell pepper. Add chopped onionandbell pepper to the skillet, and cook, a couple of minutes.

Dicecourgette, and stir into the skillet. Cook, a couple of minutes more. Add minced garlic,dried thymeand dried basil, and cook, 1 minute. 

Drainwhite beans and rinse them under cold water. Drain them once more, thoroughly, and stir into the skillet. Fry, 3 minutes.

Roughly chop Whole Peeled Tomato, and stir into the skillet, along with its juice. Season, to taste, with saltandblack pepper. Stir in Hot Pepper Sauce. Then, stir in water, and bring to the boil.

Halvecherry tomatoes.

Once boiling, reduce heat to medium-low, stir in cherry tomatoes, and simmer, 5 minutes or so. Stir in caster sugar until completely dissolved.

ServeCourgette and Tomato Beans hot, with a slice or two of toastedWholemeal Loaf.