Chicken – the best ever recipe collection
8 chicken thighs, skinned
1 tsp olive oil
1 medium onion, thinly sliced
2 red peppers, seeded and sliced
1 garlic clove, crushed
150 ml white wine
1 large fresh oregano sprig
400g cannellini beans, drained and rinsed
3 tbsp fresh breadcrumbs
salt and freshly ground black pepper
Fry the chicken in the oil in a large non-stick or heavy-based frying pan until golden brown. Remove from the pan, set aside and keep hot.
Add the onion and peppers to the pan, and gently sauté until softened but not brown. Stir in the garlic
Return the chicken to the pan, and add the 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 juice run clear, not pint, when the thickest part is pierced with the point of a knife or skewer.
Stir in the cannelloni beans and simmer for a further 5 minutes until heated through. Sprinkle with the breadcrumbs and cook under a hot grill until golden brown.