Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1 1/2 cups dried cannellini beans (see note)

  3. 4 (225g each) chicken thigh cutlets (skin on)

  4. 1 large red capsicum, thickly sliced

  5. 1 lemon, cut into wedges

  6. 1/3 cup chopped fresh oregano

  7. 1 cup chicken stock

  8. 3 (120g each) roma tomatoes, quartered

  9. 2 teaspoons olive oil

  10. 1 small brown onion, finely chopped

  11. 2 garlic cloves, crushed

  12. 1/3 cup dry white wine

Instructions Jump to Ingredients ↑

  1. Place beans in a large bowl. Cover with cold water. Stand overnight in a cool place. Drain and rinse under cold water.

  2. Place beans in a large saucepan. Cover with cold water. Bring to the boil over high heat. Drain. Return beans to saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to low. Simmer, covered, for 1 1/2 hours or until tender. Drain and set aside.

  3. Meanwhile, preheat oven to 200°C. Place chicken, capsicum, lemon wedges and 2 tablespoons oregano in a large ceramic baking dish. Pour over 1/2 cup of stock. Season with salt and pepper. Roast for 30 minutes. Add tomatoes to dish. Roast for 30 minutes, basting with pan juices, or until chicken is browned and cooked through.

  4. Heat oil in a saucepan over mediumhigh heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion is soft. Add wine. Simmer for 1 minute or until liquid is reduced by half. Add remaining stock. Increase heat to high. Bring to the boil. Add beans. Reduce heat to medium. Simmer, stirring occasionally, for 5 minutes or until beans are heated through. Remove from heat. Stir in remaining oregano.

  5. Using a slotted spoon, remove beans to a bowl. Serve with chicken and vegetables.


Send feedback