Chicken Recipes

TUSCAN CHICKEN

This simple peasant casserole has all the flavors of traditional Tuscan food. The wine can be replaced by chicken stock.

INGREDIENTS
8 chicken thighs, skinned
1 teaspoon olive oil
1 medium onion, thinly sliced
2 red bell peppers, seeded and sliced
1 garlic clove, crushed
1 1/4 cups puréed tomatoes
2/3 cup dry white wine
large sprig fresh oregano, or 1 teaspoon
dried oregano
14-ounce can cannellini beans, drained
3 tablespoons fresh breadcrumbs salt and black pepper

SERVES 4

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 sauté until softened, but not brown. Stir in the garlic.

2. Add the chicken, puréed tomatoes, wine and oregano. Season well, bring to a 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 cannellini beans and simmer for another 5 minutes until heated through. Sprinkle with the breadcrumbs and cook under a hot broiler until golden brown.