Italian chicken with ham, basil & beans

Italian chicken with ham, basil & beans

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(30 ratings)

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Cooking time

Prep: 10 mins Cook: 1 hr, 15 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
455
protein
55g
carbs
22g
fat
16g
saturates
4g
fibre
6g
sugar
10g
salt
1.79g

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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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.

Recipe from Good Food magazine, October 2007

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Comments

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joluckhurst's picture
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Cooked this on holiday in Italy - so very authentic - really enjoyed it !!

katiebullas's picture
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Yum, I used thyme rather than basil, left out the beans and had it with roast potatoes instead - delicious!

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

madeintheuk's picture
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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.

weeble's picture

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

eleanormayo's picture
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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.

fluffyblueberry's picture
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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.

jammac's picture
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Amazing flavours and very juicy.

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