Chicken, Tomato & White Bean Braise

• 8bone-in chicken thighs, skin on
• salt and black pepper
• 2 tbspolive oil
• 240 gdrained white beans (from a 400 g tin), rinsed
• 2 x 400gtins chopped tomatoes
• 1large onion, diced
• 4garlic cloves, sliced
• 1 tspdried oregano
• 1 tspsmoked paprika
• ½ tspchilli flakes
• 150 mldry white wine
• 15 gfresh basil, torn

Method

1. 1Pat the chicken thighs bone-dry with kitchen paper. Season generously with salt and black pepper on both sides.
2. 2Heat the olive oil in a wide, deep lidded pan (stainless or cast iron, not non-stick; you want the stuck bits later) over medium-high heat. Lay the thighs skin-side down in a single layer with space between them. Work in two batches: crowd the pan and the skin steams instead of crisping. Cook undisturbed for 8–10 minutes until the skin is deeply golden and lifts away cleanly. Flip for 2 minutes more, then transfer to a plate.
3. 3Pour off all but 1 tablespoon of the fat. Add the onion with a pinch of salt and cook for about 5 minutes over medium heat, until soft, translucent and just starting to catch at the edges.
4. 4Stir in the garlic, oregano, smoked paprika and chilli flakes. Toast the spices in the warm oil for 30–60 seconds until fragrant.
5. 5Pour in the white wine and let it bubble hard for 2 minutes, scraping up every browned scrap from the base of the pan with a wooden spoon. Those scraps are the backbone of the sauce.
6. 6Tip in the chopped tomatoes and the white beans, then add a splash of water to the empty tomato tins, swirl, and pour that in too; the extra liquid lets the tomatoes break down into a proper sauce instead of tasting of tin. Bring to a gentle simmer and taste: season now with salt and pepper.
7. 7Nestle the chicken thighs back in skin-side up, leaving the browned tops above the liquid. Cover and simmer over medium-low for 25 minutes, until a thigh reads 75°C for 30 seconds in the thickest meat away from the bone and the sauce has thickened around the beans.
8. 8Remove the lid for the final 5 minutes to reduce the sauce. Taste and season, then scatter over the torn basil. Serve two thighs per person with the tomato and bean sauce.

Per serving

kcal

493

protein

51.4g

fibre

7g

carbs

24g

fat

16.8g