WEDNESDAY Creamy tomato chicken stew
SERVES 6
This Italian-inspired, one-pot dish is pure comfort, with hardly any clean-up.
YOU WILL NEED
2tbsp plain flour 1tsp fine sea salt 1 medium chicken, jointed, or 1kg skin-on thighs and drumsticks 1tbsp olive oil 3 garlic cloves, crushed 1tsp fennel seeds 100ml dry white wine 400g passata 400g tin cannellini beans 6 sun-dried tomatoes from a jar, roughly chopped ½tsp chilli flakes 200g mascarpone or crème fraiche 50g pecorino or Parmesan, finely grated 200g leafy greens (we used cavolo nero), steamed, to serve
HOW TO DO IT
1
In a bowl, mix the flour with the sea salt. Coat each piece of chicken in the seasoned flour, tapping off the excess. Heat a splash of oil in a casserole dish. Once hot, sear the chicken in batches for 7-10 mins, turning until golden all over. Remove and set aside.
2
Add the crushed garlic and fennel seeds to the pan and sizzle for 20 secs. Deglaze with the wine and simmer for 2 mins until reduced.
3
Pour in the passata and cannellini beans, plus liquid from the tin, with the sun-dried tomatoes and chilli flakes. Bring to a boil, then reduce to a simmer. Return the chicken to the pan, cover and simmer for 20 mins.
4
Uncover, stir in the mascarpone or crème fraiche and cook for a further 5-10 mins until the sauce is thick.
5
Off the heat, stir in most of the pecorino or Parmesan. Top with the cavolo nero or other greens and scatter over the remaining cheese. Serve with bread on the side, if liked.
TIP SERVE WITH CRUSTY BREAD TO MOP UP ALL THE SAUCY GOODNESS.