Tuscan herb chicken

Lay the chicken breast side down, cut with scissors on both sides of the spine and open like a book. Now place the bird breast-side up and apply pressure with the back of your hand to make the carcass more even in thickness.

Take two long skewers and pierce the chicken diagonally criss-cross through the legs and breast. Mix lemon zest and juice, olive oil and thyme leaves. Put the chicken on a tray, season with salt and pepper, brush with the marinade and leave for 3-8 hours.

Soak the beans in water for 8 hours. Drain, rinse the beans, put in a wide saucepan, pour 1.5 liters of cold water and bring to a boil. Remove foam, reduce heat to medium, add halved tomato, bay leaf and rosemary. Cook until tender, 1 hour, salt and drain in a colander.

Cut the brisket and celery into small cubes. Crush the garlic with a knife, peel and chop. Heat up a frying pan and fry the brisket over low heat until golden brown. Remove the finished brisket with a slotted spoon to a plate, add garlic and celery to the pan, fry for 10 minutes. until soft.

Preheat oven to 200°C. Put the beans, celery, brisket, thyme on a baking sheet, pour in the wine and broth, salt, pepper and mix. Cook 40 minutes, stirring occasionally. Finely chop the parsley leaves and sprinkle over the cooked beans.

Heat up the coals and grill the chicken for 20 minutes. from each side. When the skin is golden, cover the chicken with an iron bowl or foil to cook it faster. Check readiness by piercing the thigh - the juice should be clear.