Chicken Legs With White Bean Ragout - cooking recipe

Ingredients

2 None lemons, zested and juiced
1/2 bunch sage, 8 leaves coarsely chopped
1 pinch pepper
8 tbsp olive oil
2 1/4 lbs chicken drumsticks, with the meat cut from the bone
1 large onion, peeled and coarsely chopped
2 cloves garlic, peeled and chopped finely
2 cups canned chopped tomatoes
1 tbsp tomato paste
1 cup vegetable stock
2 14 oz cans large white beans, drained

Preparation

Mix 4-5 tbsp lemon juice with the lemon zest, chopped sage and pepper. Add 4 tbsp of oil, stir well and mix the marinade with the chicken pieces. Cover and marinate for at least 1 hour.
Heat 4 tbsp of oil in a pot and saute the onions and garlic. Add the tomatoes, tomato paste and stock, stir and season to taste. Simmer for 5-6 mins, add the beans and simmer for another 4 mins, stirring occasionally.
Heat 2 skillets over medium-low heat. Without adding any oil, pan-fry the marinated chicken. Cook for about 15 mins until crispy and cooked through, turning as necessary. After about 7 mins, add the remaining sage leaves and and season to taste. Serve the beans in deep dishes with the chicken on top, sprinkled with the remaining lemon zest.