Tuscan Chicken Recipe
Summary
Preparation Time15 MinCooking Time35 Min
Ready In50 MinDifficulty LevelEasy
Health IndexAverageServings3
Interest GroupHealthy
Ingredients
| Chicken thighs | 8 , skinned | |
| 5 ml / 1 tsp olive oil | ||
| Onion | 1 Medium, thinly sliced | |
| 2 red peppers, seeded and sliced | ||
| Garlic | 1 Clove (5gm), crushed | |
| 300 ml / 1/2 pint / 1 1/4 cups passata | ||
| 150 ml / 1/4 pint / 2/3 cup dry white wine | ||
| Large sprig fresh oregano or 5 ml / 1 tsp dried oregano | ||
| 400 g / 14 oz can cannelini beans, drained | ||
| Breadcrumbs | 45 Milliliter | |
| Black pepper salt | 1 To taste | |
Directions
1. Fry the chicken in the oil in a nonstick 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.
2. Add the chicken, passata, wine and oregano. Season well, bring to the boil then cover the pan tightly.
3. 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.
4. Stir in the cannelini beans and simmer for a further 5 minutes until heated through. Sprinkle with the breadcrumbs and cook under a hot grill until golden brown.
2. Add the chicken, passata, wine and oregano. Season well, bring to the boil then cover the pan tightly.
3. 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.
4. Stir in the cannelini beans and simmer for a further 5 minutes until heated through. Sprinkle with the breadcrumbs and cook under a hot grill until golden brown.
Chef
