Chicken with beans, braised little gems and garlic yogurt

Method

1. Heat the oven to 220°C/ 200°C fan/gas 7. Slice the top off the garlic and drizzle with oil. Wrap in foil. Roast for 20 minutes or until soft. Slice the onion; drain/rinse the beans.
2. Meanwhile, put a flameproof casserole over a medium-high heat. Brush the chicken with oil and season, then fry skin-side down for 3-4 minutes until the skin is golden. Remove.
3. Lower the heat and fry the onion for 8 minutes or until soft and turning golden. Add the stock, bring to the boil, then bubble for a few minutes. Add the beans, taste and season, then put the chicken back in.
4. Bake for 10 minutes without a lid. Trim the lettuce and halve lengthways. Add to the pot, cover and cook for 8 minutes.
5. Finely chop the parsley, add it to the yogurt, then squeeze in the roast garlic and mix. Add lemon juice and olive oil, then season. Serve with the chicken.