|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)|
|Black pepper||To Taste|
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.