One-pot Italian Chicken Casserole

Ingredients

• 1 1/2 tbsp extra virgin olive oil
• 2 small red onions, cut into thin wedges
• 2 garlic cloves, crushed
• 160g (1 cup) Sicilian green olives
• 1 tsp fennel seeds
• 125ml (1/2 cup) white wine
• 700g btl Tomato Passata
• 250ml (1 cup) chicken liquid stock
• 1kg chicken thigh fillets, trimmed, halved
• 400g can Cannellini Beans, drained, rinsed
• 1/2 bunch fresh basil, leaves shredded, plus extra leaves, to serve
• 1 lemon, rind finely grated, juiced

Method

Step 1

Heat the oil in a flameproof casserole dish over medium heat. Add onion, garlic, olives and fennel seeds. Cook, stirring, for 3-4 minutes or until aromatic. Add the wine, passata and stock. Bring to the boil

Step 2

Add chicken. Cover. Simmer, stirring occasionally, for 15 minutes. Add beans and half the shredded basil. Simmer, uncovered, for 10 minutes. Stir in juice and half the rind. Simmer for 5 minutes or until chicken is tender. Season with pepper. Top with remaining shredded basil, extra basil leaves and remaining rind.