Italian chicken with ham, basil & beans

Italian chicken with ham, basil & beans

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(31 ratings)

Prep: 10 mins Cook: 1 hr, 15 mins

Easy

Serves 4
A great recipe for the end of the summer, using sweet roasted tomatoes and garlic. Serve with the best crusty bread you can get you hands on

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal455
  • fat16g
  • saturates4g
  • carbs22g
  • sugars10g
  • fibre6g
  • protein55g
  • salt1.79g
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Ingredients

  • 8 skinless chicken thighs, bone in
  • 8 slices prosciutto or other dry-cured ham

    Prosciutto

    proh-shoo-toe

    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 whole heads garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 800g tomatoes (a mix of smaller yellow and red tomatoes looks good)

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 175ml dry white wine
  • 400g can cannellini beans or other white beans, rinsed and drained

    Cannellini bean

    can-a-leen-ee been

    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

  • large bunch basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

Method

  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.

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Comments (28)

katievwood's picture
5

Used pancetta and substituted half of the tomatoes with a tin of cherry tomatoes.

sparkest's picture
5

I made this as part of my menu for an Italian themed dinner party. I was unable to get a variety of tomatoes so substituted some with some red, yellow and orange sweet peppers. It was absolutely delicious and a dish that I will certainly cook again.

mariin's picture
5

Really good Saturday-Sunday lunch recipe. I prepared thighs earlier in the morning and once all was in the oven I was free to go and socialise with guests.
I used less tomatoes and 2 cans of beans as family is not that keen on roasted tomatoes.

grasssnake's picture
5

Delicious and easy recipe and enjoyed by all the family. Will definitely be making this again soon!

dustxs's picture
5

Amazing despite how simple it was to make, and healthy to boot. Served this for a dinner party with the Mediterranean Sardine Salad and got lots of compliments. Leftovers even better the next day, just added a side salad dressed in balsamic.
I didn't have a hob-proof roasting tin, so did this instead (also healthier I suppose): brush tin lightly with olive oil, put prepared chicken thighs in then brushed them lightly with oil (total less than 1 tsp oil). Put in preheated 210C fan oven for 10 min to crisp up, then turn oven down to 140C fan, add tomatoes etc. and continue as per recipe.

kkulma's picture
3

Well, it looked very impressive but I didn't have fresh basil at hand, so had to use French basil sauce (pretty much like pesto). Maybe that's the reason why the dish turned out quite heavy and strong-flavoured. Will try to make it again, this time with fresh spice and hopefully it will taste better!

stevendaly83's picture
5

MMMMMmmmmmmmmmmmmmmm delicious!

chloecharlotte21's picture
5

I love this recipe. Perfect dinner party food - guests can just help themselves. I used skinless chicken legs for this recipe instead of thighs - but worked very well. The beans, tomatoes, garlic, red wine and basil are wonderful flavours together. I served with crusty bread and some baby potatoes fried in low fat spray and garlic.

asheal's picture
2

This is delicious and dead easy! One question, how much of this could I do in advance? The whole recipe and then re-heat?

asheal's picture
2

This is delicious and dead easy! One question, how much of this could I do in advance? The whole recipe and then re-heat?

asheal's picture
2

This is delicious and dead easy! One question, how much of this could I do in advance? The whole recipe and then re-heat?

joanna1972's picture
5

This was wonderful....I almost had to barricade the kitchen, the smell of garlic, tomatoes and basil was delicious....added black olives as suggested earlier which worked wonderfully...plates licked clean!!!

kasiafronck's picture

Delicious! Used fewer tomatoes (my kids aren't keen) but added red onion, red pepper, courgette and aubergine to the recipe to up the veg count. Might also add some black olives at the end next time.

florence100's picture
5

This was absolutely delicious!! I used 2 cans of cannellini beans in the recipe. Served it with a salad of soya beans. chorizo and goats cheese. Will make this again when entertaining friends.

rt1268's picture

This was scrummy! Lovely for summer, and good for you too. One can of canneoli beans wasn't enough for 4 people though, the plates looked bare, so next time I'll definitely be sticking two in.

dancingbunny's picture
4

I made one thigh and one drumstick per person (could only get a mixed packet at Tesco's that night) and reduced the tomatoes slightly to feed three. It was just right, with a tiny bit of leftover for my lunch the next day! The only criticism I have is that it could have done with a few extra minutes without the tinfoil at the end, maybe 40-45, as my juices were still quite runny, and much improved and thicker the next day after reheating. But I guess it also depends on how juicy the tomatoes are, how much water is in the chicken, your oven etc.

miffycat's picture
4

Tasted fab. Also, served with crusty bread & broccoli. Added a little of the veg cooking water to loosen the sauce. Would definitely make again!

aldared's picture
5

Easy & absolutely delicious - will definitively make again!

njhall's picture
4

Good recipe, went down well! I use boneless chicken thighs and wrap them tightly with pancetta. I found that the whole heads of garlic didn't cook enough and were too much anyway, so just put in a handful of unpeeled garlic cloves instead.

helenthi's picture
5

Really delicious - much better than I thought it would be! The flavours were perfect together. Actually, the sauce was tastier than the chicken meat itself!

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