CHICKEN WITH BEANS AND ROSEMARY
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
