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Nutrition: per serving

  • kcal455
  • fat16g
  • saturates4g
  • carbs22g
  • sugars10g
  • fibre6g
  • protein55g
  • salt1.79g

Method

  • step 1

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

  • step 2

    Heat oven to 160C/fan 140C/gas 3. 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.

  • step 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.

  • step 4

    Take out of the oven and turn the heat up to 220C/fan 200C/gas 7. 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.

RECIPE TIPS
WINE

The quality of the wine makes all the difference in this recipe, so only use one you’d be happy to drink.

Recipe from Good Food magazine, October 2007

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Comments, questions and tips (30)

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Overall rating

A star rating of 4.5 out of 5.34 ratings
custardcreamhouse@ntlworld.com avatar

custardcreamhouse@ntlworld.com

A star rating of 4 out of 5.

Very tasty but I cooked for shorter periods as pancetta was burning. The beans soaked up all the tomato juice so next time I would either also use a tin of tomatoes as well (for extra liquid) or some chicken stock. We ate with some new potatoes and sprouting broccoli. A welcome change.

bikerbell

A star rating of 1 out of 5.

I'm really not sure about this recipe. I found the 'sauce ' really runny and quite watery in spite of using a nice wine. Also not keen on the ham, I felt the pancetta would have been better. Not keen to do this again.

katievwood

A star rating of 5 out of 5.

Used pancetta and substituted half of the tomatoes with a tin of cherry tomatoes.

sparkest

A star rating of 5 out of 5.

I made this as part of my menu for an Italian themed dinner party. I was unable to get a variety of tomatoes so substituted some with some red, yellow and orange sweet peppers. It was absolutely delicious and a dish that I will certainly cook again.

mariin

A star rating of 5 out of 5.

Really good Saturday-Sunday lunch recipe. I prepared thighs earlier in the morning and once all was in the oven I was free to go and socialise with guests. I used less tomatoes and 2 cans of beans as family is not that keen on roasted tomatoes.

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