Chicken Cacciatore with White Beans

• 6boneless skinless chicken thighs, about 750 g total
• 250 mlchicken stock
• 400 gcannellini beans, drained
• 1red pepper, sliced
• 2 tbsptomato puree
• 400 gchopped tomatoes
• Fine salt, to taste
• 1onion, sliced
• 2garlic cloves, crushed
• 1 tspdried oregano
• 125 mlred wine
• 1 tspcaster sugar
• 1 tbspolive oil
• 75 ggreen olives
• 15 gflat-leaf parsley, chopped
• Black pepper, to taste
• 300 grocket, optional (optional)
• 270 gciabatta, optional (optional)
• 1 tbspolive oil, for the optional rocket (optional)
• 1 tbsplemon juice, for the optional rocket (optional)
• 30 gParmesan shavings, for the optional rocket (optional)

Method

1. 1Heat the olive oil in a large casserole or deep sauté pan over a medium-high heat; you want it shimmering before the chicken goes in.
2. 2Pat the chicken thighs dry and season generously with salt and black pepper.
3. 3Brown the thighs in two batches, 3 to 4 minutes each side, until deeply golden and releasing easily from the pan. Crowd the pan and they boil in their own juices instead of building the fond you'll deglaze later. Lift out to a plate.
4. 4Lower the heat slightly, add the onion and red pepper, and cook for about 5 minutes until softening and the onion is turning translucent at the edges.
5. 5Stir in the garlic, tomato puree and oregano, and cook for 30 seconds to a minute, just until fragrant and the puree has darkened a shade.
6. 6Pour in the red wine and let it bubble for 2 minutes, scraping up the sticky brown bits from the base of the pan.
7. 7Add the chopped tomatoes, chicken stock, cannellini beans, olives and sugar, and stir well.
8. 8Return the chicken and resting juices. Bring to a simmer, cover and cook for 25 minutes until tender and the thickest chicken part reaches 75°C for 30 seconds.
9. 9Remove the lid and simmer for a further 5 to 10 minutes for a richer, glossier sauce; the wine and tomato should look unified, not watery.
10. 10Stir through most of the parsley. The olives bring salt of their own, so pepper may be all it needs.
11. 11Scatter over the remaining chopped parsley. If serving the optional rocket, toss it with its listed oil, lemon juice and Parmesan. Warm any optional ciabatta according to the packet and serve alongside.

Per serving

kcal

320

protein

31.9g

fibre

6.5g

carbs

20g

fat

10.1g