Chick Breasts with Borlotti Beans

This is a substantial meal. You can serve it with roast potatoes and veges on the side if you wish, but only if you have a very hearty appetite. I serve it with a bowl of kale or wilted spinach. Adapted from a recipe by Lucy Corry published in the Christchurch ‘Press’ 29 July 2015. Zest section p5.

4 cloves garlic, peeled and finely chopped.
1 medium onion, peeled and finely chopped.
1 green chilli, deseeded and finely chopped.
½ cup white wine.
½ cup dried tomatoes, chopped.
Salt to taste.
Freshly ground black pepper.
¼ cup olive oil.
2 skinless chicken breasts, trimmed.
1 cup chicken stock.
1 400g tin Borlotti or cannellini beans, drained.
½ cup finely chopped parsley.

Prepare the onion, garlic and chilli, place together in a bowl and set aside. Chop the tomatoes and place in another small bowl with the wine.

Place a sauté pan on a hot flame and add the oil. Sear the chicken breasts on both sides, remove and set aside. Add the onion mixture to the pan, add the salt to taste, and stir fry until beginning to turn golden. Deglaze with the wine and tomato mixture. Replace the meat in the pan, add the stock and bring to the boil. Reduce the heat to a simmer, cover and cook for 30-40 minutes, or until the meat is cooked through.

Remove the chicken breasts and keep warm. Using a kitchen wand, zap the residue in the bottom of the pan into a smooth paste, adding a little water if it is too thick. Stir in the beans and the parsley and heat through. Place the breasts on plates and spoon the bean mixture around them and serve immediately.

Serves: 2.

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