Chicken Passata - Serves 4
8 chicken thighs, skinned
1 tsp olive oil
1 medium onion, sliced thinly
2 red peppers, seeded and sliced
1 garlic clove, crushed
1 1/4 cups passata
2/3 cup dry white wine
1 tsp dried oregano
4 oz can cannelini beans, drained
3 tbsp breadcrumbs
Salt and pepper to taste
Fry the chicken in the oil in a non-stick 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.
Add the chicken, passata, wine and oregano. Season well, bring to the boil then cover the pan tightly. Lower the heat and simmer gently, stirring occasionally for 35 minutes or until the chicken is tender and the juice run clear, not pink, when pierced with the point of a knife.
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.
Nutrient Analysis per serving
Calories 248 kcal, Fat 2 g, Cholesterol 73 mg, Fiber 4 g
8 chicken thighs, skinned
1 tsp olive oil
1 medium onion, sliced thinly
2 red peppers, seeded and sliced
1 garlic clove, crushed
1 1/4 cups passata
2/3 cup dry white wine
1 tsp dried oregano
4 oz can cannelini beans, drained
3 tbsp breadcrumbs
Salt and pepper to taste
Fry the chicken in the oil in a non-stick 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.
Add the chicken, passata, wine and oregano. Season well, bring to the boil then cover the pan tightly. Lower the heat and simmer gently, stirring occasionally for 35 minutes or until the chicken is tender and the juice run clear, not pink, when pierced with the point of a knife.
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.
Nutrient Analysis per serving
Calories 248 kcal, Fat 2 g, Cholesterol 73 mg, Fiber 4 g
