Jono & Jules do food & wine

This is all cooked in the oven in one tray and it’s super tasty.

Wine Suggestion: This works really well with Viognier, especially if it has a bit more depth than some entry level ones. We would have loved to open a Condrieu, but in the absence of that it was Jean-Michel Gerin’s Le Champine Viognier from the slopes near the more famed appellation. So well balanced with a purity of stone fruit flavours and a hint of nuttiness that lends itself to this food pairing.

Roast chicken with coconut rice and beans – serves 4

• 8 chicken drumsticks
• 2 tbsp rapeseed oil
• 1 tbsp jerk seasoning
• 25g butter
• 275g basmati rice, rinsed
• 1 x 400ml tin of coconut milk
• 350ml hot chicken stock
• a bunch of scallions, thinly sliced
• 1 x 400g tin of kidney beans, drained and rinsed
• 2 cloves of garlic, finely chopped
• 1 tsp fresh thyme leaves

Preheat the oven to 200C/gas mark 6.

Rub the chicken drumsticks with the oil and jerk seasoning.

Generously grease a large roasting tin with the butter.

Add the rice, then pour in the cococnut milk and chicken stock.

Scatter over half the scallions, then the kidney beans, garlic and thyme and stir gently.

Arrange the drumsticks on top, then cover with foil and bake for 30 minutes.

Remove the foil and roast for another 15 minutes or until the drumsticks are golden brown and cooked through.

Garnish with the rest of the scallions and serve.

(Original recipe from More Midweek Meals by Neven Maguire, Gill Books, 2022.)