Italian chicken with ham, basil & beans

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1. Season the chicken thighs all over with salt and freshly ground black pepper. Pinch off 8 sprigs from the basil (about 3 leaves each per sprig) and lay one on top of each chicken thigh. Wrap each thigh in a piece of ham, with the ends tucked underneath.
2. Heat oven to 160C/fan 140C/gas 3. Heat the oil in a large roasting tin over two of the burners on the hob. Add the chicken and fry for about 4 mins or until the ham is just crisped and the chicken is lightly golden. Turn and repeat.
3. Meanwhile, cut the garlic bulbs in half around the middle and halve the tomatoes if small, quarter them if they're big. Pick the leaves from the rest of the basil. Once the chicken has browned on both sides, add all of the tomatoes, half of the basil and the wine. Season then cover with foil and leave to cook slowly in the oven for 40 mins.
4. Take out of the oven and turn the heat up to 220C/fan 200C/gas 7. Remove the foil from the pan and stir the beans into the tomatoey juices. Return to the oven, uncovered, for 30 mins until the tomatoes, chicken and garlic are starting to crisp around the edges and the chicken is very tender. Just before serving, tear the remaining basil roughly then stir through or scatter over the pan.

Wine

The quality of the wine makes all the difference in this recipe, so only use one you'd be happy to drink.

Per serving

455 kcalories, protein 55g, carbohydrate 22g, fat 16 g, saturated fat 4g, fibre 6g, salt 1.79 g

Latest comments and suggestions

• Sebinio80

  17 December 2007

  Sebinio80 rated this recipe

  

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• Jules

  03 January 2008

  Jules rated and commented on this recipe

  

  Amazing flavours and very juicy.

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• Sonulya

  15 January 2008

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• fluffyblueberry

  21 January 2008

  fluffyblueberry rated and commented on this recipe

  

  I thought this was too simple to be good - but it was phenomenal! Especially with some decent bread to mop up the juice. I also used a mix of yellow/red tomatoes, good quality that looked beautiful.

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• Belkey

  13 February 2008

  Belkey rated and commented on this recipe

  

  Excellent and impressive dish that always goes down well with guests. I am not keen on tomatoes so substiture them for red and yellow peppers.

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• weeble cooks

  22 February 2008

  weeble cooks commented on this recipe

  Will make again. Easy but looks & tastes really good!

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• Ellie

  05 July 2008

  Ellie rated this recipe

  

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• Sylvia

  25 August 2008

  Sylvia rated and commented on this recipe

  

  Have made this 3 times now. Extremely tasty and easy to make. I used Serrano ham, and served it with broccoli as well as crusty bread.

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• Tom Parsons

  23 September 2008

  Tom Parsons rated and commented on this recipe

  

  Made this with chicken brest instead of thigh and mixed beans (Cannellini Beans, Flageolet Beans, Adzuki Beans)

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Ingredients

• 8 skinless chicken thighs , bone in
• 8 slices prosciutto or other dry-cured ham
• 2 tbsp olive oil
• 2 whole heads garlic
• 800g tomatoes (a mix of smaller yellow and red tomatoes looks good)
• 175ml dry white wine
• 400g can cannellini beans or other white beans, rinsed and drained
• large bunch basil

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook min 1 hr 15 mins

Ingredients

• 8 skinless chicken thighs , bone in
• 8 slices prosciutto or other dry-cured ham
• 2 tbsp olive oil
• 2 whole heads garlic
• 800g tomatoes (a mix of smaller yellow and red tomatoes looks good)
• 175ml dry white wine
• 400g can cannellini beans or other white beans, rinsed and drained
• large bunch basil

Per serving

455 kcalories, protein 55g, carbohydrate 22g, fat 16 g, saturated fat 4g, fibre 6g, salt 1.79 g

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