|Dry haricot beans/Borlotti beans||1 1⁄2 Pound (750 Grams)|
|Olive oil||2 Tablespoon|
|Chicken thigh||2 Pound, cut into 3/4 in cubes (1 Kilogram)|
|Garlic||2 Clove (10 gm), thinly sliced|
|Onions||2 , chopped|
|Leeks||2 , sliced|
|Salami||8 Ounce, chopped (250 Grams)|
|Canned tomatoes||28 Ounce, mashed (2 Cans Of 440 Grams Or 14 Ounce Each)|
|Dry white wine||4 Fluid Ounce (1/2 Cup Or125 Milliliter)|
|Freshly ground black pepper||To Taste|
|Stale wholemeal breadcrumbs||4 Ounce (2 Cups Or 125 Grams)|
1. Place beans in a large bowl, cover with water and set aside to soak overnight, then drain. Place beans in a large saucepan with enough water to cover and bring to the boil. Boil for 10 minutes, then reduce heat and simmer for 1 hour or until beans are tender. Drain and set aside.
2. Heat oil in a large saucepan over a medium heat, add chicken and cook, stirring, for 10 minutes or until chicken is brown on all sides. Remove from pan and drain on absorbent kitchen paper.
3. Add garlic, onions and leeks to pan and cook, stirring, for 5 minutes or until onions are golden. Add salami, tomatoes, wine and bouquet garni and bring to the boil. Reduce heat and simmer for 10 minutes. Return chicken to pan, cover and simmer for 30 minutes or until chicken is tender. Season to taste with black pepper.
4. Spoon half the chicken mixture into a large casserole dish and top with half the beans. Repeat with remaining chicken mixture and beans to use all ingredients. Sprinkle with breadcrumbs and bake at 200°C/400°F/ Gas 6, uncovered, for 30 minutes or until hot and bubbling and top is golden.