Julie Le Clerc: Tuscan stovetop chicken

Picture / Carolyn Robertson

Serves 6

1 free-range, corn-fed or organic chicken sea salt and freshly ground black pepper
2 Tbs 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 400g cans crushed tomatoes
400g can cannellini beans, rinsed and drained
1/4 cup fresh breadcrumbs
2 Tbs olive oil
2 Tbs chopped fresh oregano

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. Add onion and red peppers and cook for 5 minutes, tossing regularly. Add garlic and cook for 30 seconds more.

3. Add wine to the pan and cook for 3-4 minutes then add tomatoes and return chicken pieces to the pan. Bring to the boil, then turn down the heat, cover the pan and simmer very gently for 1 hour. 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.

4. To make fried crumbs, place breadcrumbs and second measure of oil in a small frying pan. Fry crumbs over a moderate heat for 5 minutes, stirring until the crumbs turn golden brown. Remove to a bowl. Combine with oregano.