One-pan summer chicken

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• Moosepup

  20 November 2007

  Moosepup rated and commented on this recipe

  

  Fresh and tasty, with minimal washing up - I serve this with a simple rocket salad.

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• Sanna

  23 February 2008

  Sanna rated and commented on this recipe

  

  One of my favourites by now. I put thin slivers of anchovis in the pepper, with the garlic and basil, and I use a splash of white wine in stead of water. Borlotti beans in stead of butterbeans works very good as well. All in all, a hassle-free recipe and it looks lovely on a plate.

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• runnyeyes

  04 June 2008

  runnyeyes rated and commented on this recipe

  

  Made with chicken breasts and cous-cous. Nice. Did add splash of balsamic vinegar to cous-cous. Served with sugar snaps.

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• Jules

  08 January 2009

  Jules rated and commented on this recipe

  

  Really tasty dinner, I cook this one a lot now although I do use butternut squash instead of the butter beans and I add some chorizo inside the pepper underneath the garlic and tomato. Really summery and really tasty.

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• LJT

  31 August 2009

  LJT rated and commented on this recipe

  

  Delicious and easy. I've made this a few times and it always goes down well served with a nice mixed salad or baby mixed veg. Also added butternut squash to the roasting tin with the peppers and chicken...yum. Might try it with a kick of fresh chilli in the peppers next time!

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• godders

  25 June 2010

  godders rated and commented on this recipe

  

  Amazing! And so easy to make. I cooked some new potatoes in mine to bulk it up a bit and it was great.

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• yumyum

  06 July 2011

  yumyum rated and commented on this recipe

  

  Really lovely and light, lovely flavour though the stars of the show were the butter beans. So yummy! Very easy to make and so little washing-up.

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• mrshwc

  25 July 2011

  mrshwc commented on this recipe

  The fat content seems very high for a chicken and vegetable dinner with beans; is this correct?

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• mrshwc

  31 July 2011

  mrshwc rated and commented on this recipe

  

  Made despite my reservations about the fat content; very flavourful and visually appealing. Added a dash of red wine vinegar to the pan, which worked well.

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• Moose

  15 August 2011

  Moose rated and commented on this recipe

  

  Had a couple of tinned toms to use up so used these instead of fresh in just one red pepper. Tasted so much better than I expected! Also, had half a bag of baby spinach leaves so wilted these in with the butter beans. All tasted fab, and a bit different too.

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• Binki

  18 October 2011

  Binki rated and commented on this recipe

  

  All the family love this recipe - it's comfort food and easy to prepare.

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• jennys food

  04 November 2011

  jennys food commented on this recipe

  Made this last night, really tasty and so easy.I added the chorizo as suggested and also a couple of small red onions. I didnt have any butterbeans so used couscous and a can of sweetcorn. It was really yummy my daughters new favourite meal!!

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• Blondie

  06 August 2012

  Blondie rated and commented on this recipe

  

  This is one of my staples - lovely flavour burst and looks like it has taken far more effort to prepare than it has! I disagree with the fat content being high as you need very little oil to drizzle over the chicken and peppers for them to roast nicely, and I don't eat the fattier parts of the chicken legs anyway. You could always use chicken breasts instead but with skin on so they don't dry out.

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• Kelly Cooks

  28 August 2012

  Kelly Cooks commented on this recipe

  Delicious - one for the binder

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Ingredients

• 2 red peppers
• large handfuls of basil leaves , torn
• 1 plump garlic clove , sliced
• 2 plum tomatoes , halved
• 2 chicken leg quarters
• 2 tbsp extra-virgin olive oil
• 410g can butter beans , drained and rinsed

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 30 - 35 mins

Ingredients

• 2 red peppers
• large handfuls of basil leaves , torn
• 1 plump garlic clove , sliced
• 2 plum tomatoes , halved
• 2 chicken leg quarters
• 2 tbsp extra-virgin olive oil
• 410g can butter beans , drained and rinsed

620 kcalories, protein 42g, carbohydrate 29g, fat 38 g, saturated fat 10g, fibre 9g, sugar 13g, salt 1.49 g

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