1/4 cup olive oil
1 tablespoon all-purpose flour
1/4 teaspoon salt
3 tablespoons chicken bouillon granules
1 1/4 pounds kidney beans
In a large saucepan, heat oil over medium heat. Stir in flour, salt and bouillon granules. Continue to stir until thickened. Heat slowly until mixture is thickened. Remove from heat.
Place kidney beans in a bowl and set aside. Drain and discard liquid.
Place chicken, leg quarters still intact, in pan and cook brown on both sides on both sides until no longer pink; remove from pan.
When chicken is cooked, transfer (un) fry pasta in a square or rectangular shape until golden brown; transfer to medium bowl. Mix broth, chicken, yolks, flour, salt and bouillon granules with spoon and sprinkle with shredded cheese. Transfer to large bowl.
Heat 2 tablespoons olive oil in skillet over medium-high heat. Add oil and stir lightly for 30 seconds, until oil is emulsified. Stir together chicken and beans with 1/2 cup olive oil in skillet and cook over medium heat for 10 minutes. Transfer chicken mixture to bowl and add pasta and cornflakes. To assemble, spoon chicken mixture over beans and spoon over beans.