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Leaner chicken cacciatore with cannellini beans and rosemary


Serves: 4
timePrep time: 15 mins
timeTotal time:
Leaner chicken cacciatore with cannellini beans and rosemary
Recipe photograph by Toby Scott

Leaner chicken cacciatore with cannellini beans and rosemary

This is a great low-fat dish that still feels rich and indulgent. The cannellini beans are so filling you can serve this on its own, if you like

Serves: 4
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
363Kcal
Fat
4gr
Saturates
1gr
Carbs
19gr
Sugars
7gr
Fibre
7gr
Protein
55gr
Salt
1gr

Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes
Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes

Ingredients

  • 1 tsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, sliced
  • 1 tbsp finely chopped rosemary needles
  • 2 tbsp tomato purée
  • 125ml red wine
  • 1 x 500g carton passata
  • 1 x 400g tin cannellini beans, rinsed and drained
  • 4 skinless chicken breasts (about 200g each)
  • 100ml hot chicken stock (Use GF stock if required)

Step by step

Get ahead

Make up to 3 days in advance and chill or freeze.

  1. Heat the olive oil (either in the slow cooker on fry or in a frying pan) and fry the onion with a pinch of salt until very soft but not golden, about 15 minutes. Add the garlic and rosemary and fry for another minute before stirring in the tomato purée and then the red wine. Cook for a few minutes then add the passata and bring to a simmer. Transfer to the slow cooker, if you need to, and stir in the cannellini beans and nestle in the chicken breasts, then cover with the chicken stock.

  2. Cook for 3 hours on low until the chicken is tender and the sauce has thickened. If you need to reduce the sauce, bubble for a few minutes with the lid off on the reduce setting. Shred the meat if you wish, or keep the breasts whole. Serve with pasta, rice or potatoes and plenty of greens.

    Tip

    OVEN COOKING
    You can also cook this recipe in a casserole dish, sealed with a couple of layers of tin foil under the lid, in the oven at 140°C, fan 120°C, gas 1 for 2 hours. Top up with extra liquid if needed.

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