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1 • hour
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4 • serves •
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Chicken & White Bean Cacciatore

5/5 (2)



  • Step 1.

    Season chicken thighs with salt and pepper. In a large frying pan or Dutch oven, heat a film of oil over medium-high heat. Add the chicken, skin-side down, and cook until browned, about 5 minutes per side. Remove chicken from the pan and set aside.

  • Step 2.

    In the same pan, add the onion and capsicum. Cook until they begin to soften, about 5 minutes. Add the garlic, oregano, and chilli flakes, cooking for another minute until fragrant.

  • Step 3.

    Pour in the white wine (if using or alternatively use water), scraping up any browned bits from the bottom of the pan. Allow to simmer and reduce slightly, about 2-3 minutes.

  • Step 4.

    Add the passata, cannellini beans, and chicken stock. Stir to combine. Return the chicken thighs to the pan, nestling them into the sauce. Bring to a simmer, then reduce the heat to low, cover, and cook for about 25-30 minutes, or until the chicken is cooked through and tender.

  • Step 5.

    A few minutes before the chicken is cooked, toast the ciabatta until golden. Brush with a little oil if you like.

  • Step 6.

    Serve the cacciatore in shallow bowls, tuck some toasted ciabatta in alongside and sprinkle with chopped parsley.

  • Chef's tips

    You can also use drumsticks or any other bone in, skin on, chicken. If using boneless then adjust the cooking time to suit. To add some greens into this, serve baby spinach or steamed greens alongside.

Chantal Organics Products used

Tomato Passata
Cannellini Beans

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