Italian chicken with tomato and bean stew



Average: 4.5 (3 votes)


2 tablespoons oil
1 onion, chopped
2 garlic cloves, crushed
2 tomatoes, diced
¼ cup tarragon leaves
400g can cannellini beans, drained, rinsed
500g chicken tenderloins
steamed baby potatoes, to serve

kJ 1220, fat 12g, sat fat 2g.

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Heat half of oil in a saucepan on medium. Cook onion for 5 minutes, until soft. Add garlic, tomato, tarragon and ½ cup of water. Simmer for 5 minutes, until tomato softens. Stir through cannellini beans and simmer for another minute, until heated through. Season to taste.

2. Meanwhile, heat remaining oil in a non-stick frying pan on medium. Cook chicken for 3 minutes each side, until browned and cooked through.

3. Spoon tomato and bean mixture onto serving plates and top with chicken. Serve with steamed baby potatoes.