Tuscan stovetop chicken

Carolyn Robertson

Ingredients

1	Free-range organic chicken (Main)
2 Tbsp	Olive oil
2	Red onions, sliced
2	Red peppers, core and seeds removed, flesh sliced
3 cloves	Garlic, chopped
1 cup	Dry white wine
2 cans	Crushed tomatoes
400 g	Cannellini beans, rinsed and drained
¼ cup	Breadcrumbs
¼ cup	Olive oil
2 Tbsp	Fresh oregano, chopped

Directions

1. Rinse the chicken and pat dry with paper towels. Cut chicken into 8 portions and season all over with salt and pepper.
2. Heat a large heatproof casserole dish. Add oil and brown chicken pieces all over then remove to one side.
3. Add onion and red peppers and cook for 5 minutes, tossing regularly. Add garlic and cook for 30 seconds more.
4. Add wine to the pan and cook for 3-4 minutes then add tomatoes and return chicken pieces to the pan.
5. Bring to the boil, then turn down the heat, cover the pan and simmer very gently for 1 hour.
6. Stir in the cannellini beans and cook for 10 minutes more. Taste and adjust seasoning of sauce if necessary. Serve topped with fried crumb-and-oregano mixture.
7. To make fried crumbs, place breadcrumbs and second measure of oil in a small frying pan.
8. Fry crumbs over a moderate heat for 5 minutes, stirring until the crumbs turn golden brown.
9. Remove to a bowl. Combine with oregano.