INGREDIENTS
- 1 tablespoon Garlic Oil
- 75g Pancetta (Cubes)
- 6 Spring Onions (Finely Sliced)
- 1 teaspoon Finely Chopped Rosemary
- 500g Boneless Chicken Thighs (Cut Into Bite-Sized Pieces)
- ½ teaspoon Celery Salt
- 125ml White Wine
- 400g Can Chopped Tomatoes
- 2 Bay Leaves
- ½ teaspoon Sugar
- 400g Can Cannellini Beans (Rinsed And Drained, Optional)
METHOD
- Heat the garlic oil in a pan and fry the pancetta, spring onions and chopped rosemary for 2-3 minutes.
- Add the chicken pieces, sprinkle in the celery salt and stir well.
- Pour in the wine and bring to a simmer, then add the tomatoes, bay leaves and sugar. Cover with a lid and leave to simmer for 20 minutes.
- Add the drained cannellini beans, if using, and simmer until the beans are warmed through and the chicken is completely cooked through.
- To serve, divide among four serving dishes.
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