Page title and description

Meat mains
Chicken cacciatore with butterbean mash
Ingredients
- 1 onion
- 1 romano pepper (other types are fine if you can't find a romano one)
- olive oil
- 2 garlic cloves
- 60g green olives
- 75ml white wine
- 1 tin chopped tomatoes
- 2 tablespoons tomato purée
- 1 teaspoon bouillon powder
- 1 bay leaf
- salt and pepper
- 2 tablespoons plain flour
- 300g diced chicken breast
- 1 lemon
- 10g rosemary
- 1 tin butterbeans
Method
Prep time:
5 min
PT5M
Cooking time:
25 min
PT25M
-
Step 1
Peel and dice the onion. Deseed and slice the pepper. Warm 2 tbsp oil in a large saucepan. Fry the onion and pepper over a medium heat for 6 mins, until starting to soften. -
Step 2
Meanwhile, peel and finely chop 2 garlic cloves. Roughly slice the olives. -
Step 3
Add half the garlic to the saucepan. Cook for 1 min before adding the wine. Let it bubble and reduce by half. -
Step 4
Add the tinned tomatoes, tomato purée, olives, bouillon powder and bay leaf. Fill the empty tomato tin one-third full of water, add that too. Season with salt and pepper. Bring to a simmer and cook for 20 mins. -
Step 5
Meanwhile, tip the flour into a shallow dish and season. Coat the chicken in the flour, shaking off any excess. -
Step 6
Heat 1 tbsp oil in a frying pan. Fry the chicken for 3-4 mins, until lightly browned. Add it straight into the sauce to cook for the final 12 mins or so. Give the frying pan a wipe clean. -
Step 7
While the stew cooks down, peel 3 long strips of zest from the lemon. Finely chop the leaves from half the rosemary. Drain the butterbeans. -
Step 8
Warm 2 tbsp oil in the frying pan. Gently cook the lemon zest, rosemary and remaining garlic for 1 min, until smelling fragrant. Add the beans and 3 tbsp water. Warm gently for 3-4 mins. -
Step 9
When heated through, remove the lemon zest and mash the beans with a potato masher or fork. Season, to taste, with salt, pepper and lemon juice. -
Step 10
Taste the stew, adjust the seasoning and remove the bay leaf. Garnish with a small amount of freshly chopped rosemary and serve with the bean mash. Serve with any remaining lemon for squeezing.