Easy tomato, chicken and bean bake
Ingredients
- Salt and milled pepper
- 3 (about 600g-900g) frozen chicken leg quarters, defrosted (chicken breasts on the bone work well too)
- Glug olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- ½ cup (125ml) red wine (optional)
- 1 can (400g) tomato purée (chopped tomatoes work well too)
- 1 cup (250ml) chicken or vegetable stock
- 2 Tbsp (30ml) sugar
- Handful of fresh chopped herbs or 1 tsp (5ml) dried herbs (like basil, rosemary or Italian mixed herbs)
- ½ packet (250g) dried white kidney beans, cooked (or 1-2 cans kidney beans, drained)
- 3 salad tomatoes, quartered
- Fresh basil, for serving
Method
- Preheat oven to 190°C.
- Season chicken and place in an ovenproof dish.
- Bake for 25-30 minutes or until it starts to brown.
- Heat olive oil in a pan and sauté onion for 5 minutes or until golden.
- Add garlic and fry for another minute.
- Add wine, if using, and cook until reduced.
- Add tomato purée, stock, sugar and herbs, then cook for about 3 minutes.
- Remove chicken from oven and pour sauce around it.
- Add beans and tomatoes and bake for another 20-25 minutes or until cooked through.
- Garnish with basil just before serving.
