Wed, 11 September 2024
Ingredients
6 bonless chicken thigh
3 tbs extra virgin olive oil
1 tin cooked butterbeans
250g chopped vine cherry tomatoes
1 red pepper diced
1 yellow pepper diced
1 red onion diced
2 cloves garlic finely chopped
3 table spoons basil
· Pre heat the oven to 180
· Trim the skinless chicken thighs of any sinew
· Season with salt and pepper and sear in a hot heavy based pan in 1 tbs of the olive oil until golden, turn over and sear the other side, this will take 2-3 minutes on each side.
· Remove the meat from the pan and set to one side, add the rest of the olive oil, add the onions and garlic and sauté for 2 minutes, add the peppers and tomatoes and cooked for another 3 minutes.
· Add the beans and stir through, sit the chicken back on top of the sauce
· Then roast in the pre heated oven for 20 minutes at 180
· To finish, take the stew from the oven, add the basil and check the seasoning.
· To serve Spoon the stew into the centre of a warm plate
· This dish is delicious with some warm crusty bread on the side to mop us the sauce
