One-Pot Chicken & Bean Cacciatore

Get your largest high-sided frying pan or casserole over a high heat. Drizzle in a good glug of olive oil. Season the chicken pieces generously with salt and black pepper then place skin-side down into the pan. Fry for 5–6 mins, turning occasionally, until the skin is evenly golden. You may need to do this in two batches.

Meanwhile, thinly slice the onions, peppers and garlic. Once the chicken is nicely browned, set aside on a plate. Reduce the heat to medium and scrape the onions and peppers into the pan. Add a pinch of salt then fry, stirring occasionally, for 10 minutes until soft.

Scrape in the garlic, cook for 1 minute more then add the chilli flakes and rosemary. Stir together then spoon in the tomato purée. Give everything a good mix then pour in the red wine. Leave to bubble away until reduced by half, then tip in the tins of plum tomatoes. Bring the
sauce to the boil.

Drain the beans and add to the pan along with the olives. Season well with salt and black pepper then nestle the chicken pieces in. Put on a lid and leave to simmer away for 20 minutes. Remove the lid and cook for a further 10 mins until the chicken is cooked through and the sauce has reduced slightly. Season with salt, black pepper and a splash of balsamic vinegar.

Roughly chop the parsley and scatter over the top. Serve at the table for people to help themselves. We like to eat this with a crusty ciabatta.