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Tuscan Chicken

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Serves: 4
8 chicken thighs, skinned
5ml / 1 tsp olive oil
1 medium onion, thinly sliced
2 red peppers, seeded and sliced
1 garlic clove, crushed
300ml / 1/2 pint / 1 1/4 cups passata
150ml / 1/4 pint / 2/3 cup dry white wine
large sprig fresh oregano, or 5ml / 1 tsp dried oregano
400g / 14oz can cannellini beans, drained
45ml / 3 tbsp fresh breadcrumbs
salt and black pepper

Fry the chicken in the oil in a non-stick or heavy pan until golden brown. Remove and keep hot. Add the onion and peppers to the pan and gently saute until softened, but not brown. Stir in the garlic.

Add the chicken, passata, wine and oregano. Season well, bring to the boil then cover the pan tightly.

Lower the heat and simmer gently, stirring occasionally for 30-35 minutes or until the chicken is tender and the juices run clear, not pink, when pierced with the point of a knife.

Stir in the cannellini beans and simmer for a further 5 minutes until heated through. Sprinkle with the breadcrumbs and cook under a hot grill until golden brown.

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