You are here

Tuscan Chicken

Healthycooking's picture
Ingredients
  Chicken thighs 8 , skinned
  Olive oil 1 Teaspoon (5 ml)
  Onion 1 Medium, sliced thinly
  Red peppers 2 , seeded and sliced
  Garlic 1 Clove (5 gm), crushed
  Passata 1⁄2 Pint (300 ml / 1 1/4 cups)
  Dry white wine 1⁄4 Pint (150 ml / 2/3 cup)
  Fresh oregano sprig/5 ml / 1 tsp dried oregano 1 Large
  Canned cannelini beans 14 Ounce, drained (400 g, 1 can)
  Breadcrumbs 45 Milliliter (3 tbsp)
  Salt To Taste
  Black pepper To Taste
Directions

1. Fry the chicken in the oil in a nonstick or heavy pan until golden brown. Remove and keep hot. Add the onion and peppers to the pan and gently saute until softened, but not brown. Stir in the garlic.
2. Add the chicken, passata, wine and oregano. Season well, bring to the boil then cover the pan tightly.
3. Lower the heat and simmer gently, stirring occasionally for 30-35 minutes or until the chicken is tender and the juices run clear, not pink, when pierced with the point of a knife.
4. Stir in the cannelini beans and simmer for a further 5 minutes until heated through. Sprinkle with the breadcrumbs and cook under a hot grill until golden brown.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Boiled
Dish: 
Dry Curry
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
0 Minutes
Servings: 
3

Rate It

Your rating: None
4.3
Average: 4.3 (16 votes)