Chicken drumsticks with borlotti beans, tuscan sausage and black chickpeas

Name: Chicken drumsticks with borlotti beans, tuscan sausage and black chickpeas
Cuisine: Italian
Ingredients: 300 g (11 oz/1¾ cups) dried borlotti beans; 200 g (7 oz/generous 1 cup) Italian black chickpeas (ceci neri); 200 g (7 oz/generous 1 cup) Italian black chickpeas (ceci neri); 2 litres (3½ pints/8 cups) water; 2 tbsp olive oil; 12 garlic cloves, whole; 12 chicken drumsticks; 750 ml (1¼ pints/3⅔ cups) brown chicken stock; 4 Tuscan sausages, cut into 1cm (½in) slices; 2 tbsp chopped flat-leaf parsley; 15 g (½ oz/1 tbsp) unsalted butter, chilled and cut into small pieces; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

For this recipe I suggest using Tuscan sausages made with garlic and fennel seeds. Black chickpeas - ceci neri - should be available from Italian delis.

Ingredients

300 g (11 oz/1¾ cups) dried borlotti beans
200

Europe
Italy
Tuscany
Main course

Method

The day before, put the beans and chickpeas in separate bowls, covered with cold water. Leave to soak overnight.

The next day, drain the beans and chickpeas and put in separate pans. Cover each with 1 litre (1¾ pints/4 cups) cold water and bring to the boil. Reduce the heat and simmer for about 45 minutes until both are cooked. Drain well.

Put the oil in a large pan over a mediu