charlottegrace1
Gold Member
Serves 6
8 chicken thighs skinned
1tsp olive oil
1 onion thinly sliced
2 red peppers deseeded and sliced
1 garlic clove crushed
½ pint of passata
¼ pint of white wine
1 tsp dried oregano
400g can cannellini beans drained
3 tbsp fresh breadcrumbs
salt and pepper for seasoning
fry the chicken in the oil in a non stick pan until golden all over.
Remove from pan, keep hot while you cook the onions and peppers until softened but not brown.
Add the garlic.
Put the chicken back in the pan, add the passata, wine and oregano and stir well.
Bring to the boil and then cover the pan and simmer gently for 30 - 35 mins, or until the chicken is cooked through.
Stir in the cannellini beans and simmer for 5 mins until heated through.
Sprinkle with the breadcrumbs and cook under a hot grill until golden brown.
Serve.
8 chicken thighs skinned
1tsp olive oil
1 onion thinly sliced
2 red peppers deseeded and sliced
1 garlic clove crushed
½ pint of passata
¼ pint of white wine
1 tsp dried oregano
400g can cannellini beans drained
3 tbsp fresh breadcrumbs
salt and pepper for seasoning
fry the chicken in the oil in a non stick pan until golden all over.
Remove from pan, keep hot while you cook the onions and peppers until softened but not brown.
Add the garlic.
Put the chicken back in the pan, add the passata, wine and oregano and stir well.
Bring to the boil and then cover the pan and simmer gently for 30 - 35 mins, or until the chicken is cooked through.
Stir in the cannellini beans and simmer for 5 mins until heated through.
Sprinkle with the breadcrumbs and cook under a hot grill until golden brown.
Serve.
