Italian chicken with ham, basil & beans

Italian chicken with ham, basil & beans

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
31st Aug, 2009
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!
16th Aug, 2009
Cooked this on holiday in Italy - so very authentic - really enjoyed it !!
11th Aug, 2009
Yum, I used thyme rather than basil, left out the beans and had it with roast potatoes instead - delicious!
23rd Sep, 2008
Made this with chicken brest instead of thigh and mixed beans (Cannellini Beans, Flageolet Beans, Adzuki Beans)
25th Aug, 2008
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.
22nd Feb, 2008
Will make again. Easy but looks & tastes really good!
13th Feb, 2008
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.
21st Jan, 2008
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.
3rd Jan, 2008
Amazing flavours and very juicy.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?