Based on a Nigella Lawson recipe. For 2 servings, put 4 chicken thighs into a roasting pan, together with 4-5 whole cloves of garlic, a lemon cut into 8 wedges,
and the leaves from several springs of thyme. Sprinkle over some olive oil and add small glass of white wine or dry vermouth. Grind over some black pepper,
cover tightly with kitchen foil and cook in a 150°C oven for 2 hours. Remove the foil, turn the oven up to 200°C and continue cooking for another
30 minutes, until the chicken skin is browned and crispy, and the lemons have started to char at the edges.
Meanwhile make the bean stew. Fry bacon lardons until starting to go crispy and the fat is rendered, then add chopped shallots, cooking until translucent.
Add chopped skinned tomatoes and a half glass of dry vermouth (or white wine), bring to a simmer, cover and cook slowly for 10 minutes, then add drained
tinned cannellini beans, cover again and cook for another 10 minutes. Finally, stir in baby spinach leaves until wilted, then serve with the chicken and lemons,
allowing each diner to squeeze out the delicious garlic purée.