Chicken in Tomatoes and Red Wine with a Warm Bean Salad Recipe

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15 min


35 min

Nutrition per portion

Calories 450 kCal 23%
Fat 14.5g 21%
  -  Saturates 3g 15%


  • 1tbsp sunflower oil
  • 1kg (2lb 4oz) skinless chicken thighs, on the bone
  • 1 onion, peeled and finely chopped
  • 3 garlic cloves, crushed
  • 200ml (7fl oz) red wine
  • 400g can chopped tomatoes
  • 200g (7oz) tomato passata
  • 1/4tsp chilli powder
  • 1/4tsp sweet smoked paprika
  • 1tsp caster sugar
  • large handful basil leaves, finely chopped
  • For the salad
  • 1tsp sunflower oil
  • 2 garlic cloves, crushed
  • 400g can cannellini beans, drained and rinsed
  • 100g (4oz) Swiss chard, roughly chopped
  • 50g (2oz) baby leaf spinach
  • 50g (2oz) small pitted black olives (we used Spanish couchillo olives)
  • good squeeze lemon juice
  • 3/4tbsp extra virgin olive oil


  • Heat the oil in a wide casserole over a medium heat. Brown the meat in batches; set aside. Cook the onion for 5 minutes, add the garlic and cook for another minute.

  • Pour in the red wine, turn up the heat and allow to bubble for a few seconds before adding the tomatoes, passata, chilli, paprika and sugar, along with 4tbsp water. Return the chicken to the pan, mix well, bring to the boil then reduce to a simmer. Cover and leave to cook for 30 minutes. Season and stir through the basil leaves.

  • For the salad, heat the oil in a frying pan over a medium heat, add the garlic, cook for a few seconds then add the beans, chard, spinach and olives. Turn up the heat slightly and sauté for 2 minutes. Season well, stir in the lemon juice and oil.

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(13 ratings)
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