CHICKEN WITH BEANS AND ROSEMARY

Yields4 Servings
 1 tsp olive oil
 1 onion finely chopped 2 garlic cloves, sliced
 1 tbsp finely chopped rosemary needles
 2 tbsp tomato puree
 125 ml red wine
 500 g passata
 400 g cannellini beans, rinsed and drained
 4 skinless chicken breasts about 200g each
 100 ml hot chicken stock
1

Preheat the oven to 180C/Gas4; heat the oil in a frying pan and fry the onion with a pinch of salt until very soft but not golden, about 15 minutes; add the garlic and rosemary and fry for another minute before stirring in the tomato puree and then the red wine; cook for a few minutes then add the passata and bring to a simmer

2

transfer to an oven proof dish and stir in the cannellini beans and chicken stock; push the chicken breasts down in the sauce cover with foil and cook in the preheated oven for 2 hours

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