Serves: 4-6 | Prep Time: 00 minutes | Cook Time: 00 minutes
Ingredients
|
2 tbsp extra virgin olive oil 2 small red onions, cut into thin wedges 2 garlic cloves, crushed 160g (1 cup) Sicilian green olives (Pitted) 1 tsp fennel seeds 125ml (1/2 cup) dry white wine 700g bottle tomato passata 250ml (1 cup) chicken stock |
1kg chicken thigh fillets, trimmed and halved 400g can cannellini beans, drained and rinsed 1 cup uncooked risoni ½ bunch fresh basil, shredded, plus extra for garnish 1 lemon, finely grated rind and juice Freshly cracked black pepper, to taste |
Method
Heat the olive oil in your Equip Casserole over medium heat.
Add the onion and cook until it softens and starts to brown slightly, about 5 minutes.
Add the garlic, olives, and fennel seeds. Cook, stirring, for 3-4 minutes until softened and aromatic.
Pour in the white wine and simmer for 1-2 minutes to reduce slightly.
Add the passata and chicken stock. Stir to combine and bring to a simmer.
Add the chicken thigh fillets, ensuring they’re submerged in the sauce. Cover and simmer gently for 1-5 minutes, stirring occasionally.
Stir in the uncooked risoni and cannellini beans. Simmer uncovered, stirring occasionally, for 10-12 minutes, or until the risoni is al dente and the sauce thickens.
Stir in half the shredded basil, the lemon juice, and half the grated lemon rind. Simmer for 2-3 minutes to blend the flavours.
To serve, season with freshly cracked black pepper, and garnish with the remaining shredded basil, extra basil leaves, and the rest of the lemon rind. Serve with crusty bread or a fresh side salad.
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