White bean, parsley & garlic mash
Canned beans and chickpeas are perfect for mashing when you need a speedy side dish
Chicken arrabbiata
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 3 tbsp olive oil
- 2 medium onionshalved and sliced
- 1 garlicbulb, separated into cloves
- 2 red chilliesdeseeded and sliced
- 350ml red wine
- 350ml chicken stock
- 600g tomatofinely chopped
- 3 tbsp tomato purée
- 2 tsp chopped thyme
- 6 skinless chicken legs
- chopped parsleyto serve (optional)
- pastaor mash, to serve
Nutrition: per serving
- kcal327low
- fat13g
- saturates3g
- carbs9g
- sugars7g
- fibre3g
- protein35g
- salt0.5glow
Method
step 1
Heat the olive oil in a large heavybased pan. Add the onions and whole garlic cloves. Fry, stirring frequently, for 10 mins, adding the chillies for the final min.
step 2
Pour in the wine, turn up the heat and allow it to bubble for 1 min to cook off the alcohol. Stir in the stock, tomatoes, tomato purée and thyme with some seasoning. Add the chicken legs, pushing them under the liquid, then part-cover the pan and leave to simmer gently for 45 mins.
step 3
Remove the lid and cook for a further 15 mins until the chicken is tender and the sauce has reduced a little. Serve scattered with parsley, if you like, and pasta or mash.
