This classic uses flavoursome chicken legs, which are often a fraction of the cost of breast. For a heartier meal, stir in a 400g tin of drained and rinsed haricot beans along with the chopped tomatoes.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
55 mins
Total Time:
1 hr 15 mins
Cal/Serv:
388
Ingredients
2Tbsp.
olive oil
4
chicken legs, roughly 250g each
2
onions, finely sliced
300g
white mushrooms, thickly sliced
1Tbsp.
tomato purée
2
garlic cloves, crushed
2tsp.
dried oregano
150ml
dry white wine
2
x 400g tins chopped tomatoes
2
bay leaves, fresh or dried
Pinch of sugar
Directions
Step 1Heat 1tbsp oil in a shallow casserole dish (that has a lid) large enough to hold the legs in a single layer. Fry the chicken over medium-high heat for 8-10min, or until golden all over. Transfer to a plate and set aside.
Step 2Add the remaining 1tbsp oil to the pan and cook the onions and mushrooms over medium heat for about 10min, until softened. Add the tomato purée, crushed garlic and oregano and cook for 2min, until fragrant. Pour in the wine, increase heat to medium-high and bubble for 2min, until slightly reduced.
Step 3Stir in the chopped tomatoes, bay leaves, sugar and plenty of salt and freshly ground black pepper. Return the chicken to the pan (along with any juices) and bring to a simmer. Cover with the lid, reduce heat to low and cook for 30min, until the chicken is cooked through.
Step 4To serve, remove and discard the bay leaves and divide the chicken and sauce between 4 shallow bowls. Serve with crusty bread and salad, if you like.
Per serving:
Calories: 388
Protein: 39g
Fat: 15g
Saturates: 4g
Carbs: 15g
Sugars: 13g
Fibre: 4g
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