One-pan spanish chicken
( SERVES 4 )

NZ Woman's Weekly 25/10/2010

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1 tbsp	Olive oil
4	Chicken legs, skin on
2	Lemons, small, cut into wedges
1 tsp	Ground paprika
3 sprigs	Fresh rosemary
1	Freshly ground black pepper, to season
150 g	Green beans
250 g	Tomatoes, small
100 g	Feta cheese, crumbled

In a large frying pan, heat the oil and fry the chicken, skin side down, for 2 to 3 minutes until golden. Turn over and add the lemon wedges, paprika and rosemary, and season with black pepper. Cook for a further 3 minutes, stirring. Add a splash of water (about 3 tbsp) to the pan, cover with a lid and cook over a medium heat for 20 to 25 minutes, turning once.
Add green beans, cover and cook for 5 minutes, add the tomatoes, cover again and cook for 2 minutes, until hot.
Remove from the heat, scatter with feta and serve.

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