Romesco chicken one-pot stew
Ingredients
- 1 large chicken breast, skin on
- pinch salt
- 1 tbsp olive oil
- 400g tin cannellini beans, drained
- 3 roasted red peppers from a jar, sliced
- 1 dollop
- 1 tbsp finely chopped parsley, to serve
Method
Season the chicken breast with salt.
Heat the oil in a frying pan over a medium heat and fry the chicken breast skin-side down until golden.
Flip the chicken breast, add the beans, 200ml/7fl oz water, peppers, and romesco and turn down the heat. Simmer for about 15 mins until the chicken is completely cooked through and the sauce has thickened. Add more water if it looks dry or the chicken needs more cooking.
To serve slice the chicken breast and sprinkle with chopped parsley.
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