Italian Chicken with Ham, Basil and Beans

Serves 4

Preparation: 10 mins

 Cooking Time:  1 hour 10 mins



Ingredients:

8 skinless chicken thighs

Large bunch of basil

8 slices prosciutto or other dry cured ham

2 tbsp olive oil

2 whole heads garlic

800g/1lb 12oz tomatoes (a mix of yellow and red looks good)

175ml/6oz dry white wine (good quality for drinking)

400g can cannelloni or other white beans, rinsed and drained.

AND THIS IS WHAT YOU DO……………

1.  Season the chicken thighs all over with salt and freshly ground black pepper. Pinch off 8 sprigs from the basil (about 3 leaves per sprig) and lay on one on top of each chicken thigh. Wrap each thigh in a piece of ham, with the ends tucked underneath.

2.  Heat oven to 160c/fan. Heat the oil in a large roasting tin over two of the burners on the hob. Add the chicken and fry for about 4 mins or until the ham is just crisped and the chicken is lightly golden. Turn and repeat.

3.  Meanwhile, cut the garlic bulbs in half around the middle and halve the tomatoes if small, quarter them if they’re big. Pick the leaves from the rest of the basil. Once the chicken has browned on both sides, add all of the tomatoes, half of the basil and the wine. Season then cover with foil and leave to cook slowly in the oven for 40 mins.

4.  Take out of the oven and turn the heat up to 220c/fan. Remove the foil from the pan and stir the beans into the tomatoey juices. Return to the oven, uncovered, for 30 mins until the tomatoes, chicken and garlic are starting to crisp around the edges and the chicken is very tender. Just before serving, tear the remaining basil roughly, then stir through or scatter over the pan.