Italian chicken with ham, basil & beans

Italian chicken with ham, basil & beans

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(33 ratings)

Prep: 10 mins Cook: 1 hr, 15 mins


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



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

  • 2 tbsp olive oil
    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



    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)



    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

    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



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


  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, questions and tips

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3rd Nov, 2011
This is delicious and dead easy! One question, how much of this could I do in advance? The whole recipe and then re-heat?
3rd Nov, 2011
This is delicious and dead easy! One question, how much of this could I do in advance? The whole recipe and then re-heat?
12th Aug, 2011
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!!!
25th May, 2011
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.
26th Apr, 2011
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.
17th Apr, 2011
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.
15th Nov, 2010
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.
28th Sep, 2009
Tasted fab. Also, served with crusty bread & broccoli. Added a little of the veg cooking water to loosen the sauce. Would definitely make again!
25th Sep, 2009
Easy & absolutely delicious - will definitively make again!
13th Sep, 2009
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.


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