Ingredients
- 1 1/2 tablespoons olive oil (extra virgin)
- 2 red onions, small cut into thin wedges
- 2 garlic cloves, minced
- 1 cup olives ( Sicilian green olives)
- 1 teaspoon fennel seeds
- 1/2 cup white wine
- 700 grams passata
- 1 cup low-sodium chicken stock
- 1 kilogram boneless skinless chicken thighs (fillets, trimmed and halved)
- 400 grams cannellini beans (rinsed and drained)
- 1/2 bunch basil leaves, fresh and shredded plus extra to garnish
- 1 lemon, rind finely grated and juiced
- Ground black pepper
How to Make
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Step 1: Heat the oil in a flameproof casserole dish over medium heat and add the onion, garlic, olives and fennel seeds and cook stirring for 3 to 4 minutes or until aromatic and then add the wine, passata and stock and bring to the boil.
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Step 2: Add chicken and cover and simmer, stirring occasionally for 15 minutes and then add the beans and half the basil and simmer uncovered for 10 minutes.
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Step 3: Stir in juice and half the rind and simmer for 5 minutes or until the chicken is tender.
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Step 4: Season with pepper and top with remaining shredded basil and extra basil leaves and remaining rind.
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Step 5: TIP - transfer to an airtight container and freeze for up to 3 months.
We hope you enjoy this recipe!
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