A colleague forwarded this recipe to me at work and while I have all the ingredients to make it, I was wary of having both capers and anchovy fillets in it - too much salt kills tastebuds. And with the mercury dropping faster than a ripe durian, I wanted more liquid for the couscous to soak up and a heartiness to warm our tummies.
So with a little tweaking, I present my version of slow braised chicken with white wine and cannellini beans
Adapted from Taste.com.au's slow braised chicken in white wine recipe. Recipe by Sarah Hobbs.
iNGREDIENTS (serves 4)
- 1 tbs olive oil
- 4 (about 1kg) chicken pieces, such as drumsticks and thigh fillets
- 1 brown onions, halved, coarsely chopped
- 3 garlic cloves, thinly sliced
- 250ml (1 cup) dry white wine
- 500ml (2 cups) chicken stock
- 3 sprigs fresh oregano
- 2 sprigs fresh rosemary
- 1 can of cannellini beans
- 1 ripe tomato, finely chopped
- Preheat oven to 150°C. Heat half the oil in a large heavy-based saucepan over medium heat. Add the chicken and cook, turning, for 5 minutes or until brown. If you're making a large quantity, brown the chicken in batches and transfer to a heatproof bowl between batches.
- Add remaining oil to the pan. Add onion and cook, stirring, for 5 minutes or until soft. Add garlic and cook, stirring, for 1 minute or until aromatic. Return chicken to the pan with the wine, stock, oregano and rosemary and bring to the boil. Remove from heat and add tomato and beans.
- Pop the whole pan or transfer to an ovenproof dish. Bake in oven for 1 hour or until chicken is tender and the sauce thickens. Serve with hot fluffy couscous or steamed rice.