Chicken with Proscuitto, Basil and Beans
|Skinless chicken thighs on the bone||8|
|Basil||1 1⁄4 Bunch (125 gm) (Large Bunch)|
|Prosciutto slice/Other dry-cured ham||8|
|Olive oil||2 Tablespoon|
|Whole garlic head||2|
|Tomatoes||28 Ounce (800 Gram, 1 Pound 12 Ounce, A Mix Of Smaller Yellow And Red Tomatoes Looks Good)|
|Dry white wine||6 Ounce (175 Milliliter)|
|Canned cannellini beans/Other white beans||400 Gram, drained, rinsed|
1. Season the chicken thighs all over with salt and freshly ground black pepper. Pinch off 8 sprigs from the basil (about 3 leaves each per sprig) and lay one on top of each chicken thigh. Wrap each thigh in a piece of prosciutto, with the ends tucked underneath.
2. Heat oven to 160C/140C fan/gas 3. Heat the oil in a large roasting tin over two of the burners on the hob. Add the chicken and fry for about 4 mins or until the ham is just crisped and the chicken is lightly golden. Turn and repeat.
3. Meanwhile, cut the garlic bulbs in half around the middle and halve the tomatoes if small, quarter them if they're big. Pick the leaves from the rest of the basil. Once the chicken has browned on both sides, add all of the tomatoes, wine and half of the basil. Season, cover with foil, then leave to cook slowly in the oven for 40 mins.
4. Take out of the oven and turn the heat up to 220C / 200C fan / gas 7. Remove the foil from the tin, then stir the beans into the tomatoey juices. Return to the oven, uncovered, for 30 mins until tomatoes, chicken and garlic are starting to crisp around the edges and the chicken is very tender. Just before serving, tear the remaining basil roughly, then stir through or scatter over the pan.