Propençal chicken

ingredients

• 1 tablespoon vegetable oil
• 1 red onion, chopped
• 2 cloves garlic, crushed
• 2 tablespoons capers, drained and chopped
• 4 boneless chicken thighs, chopped
• 440 g/14 oz canned cannellini beans, rinsed and drained
• 200 g/61/2 oz marinated artichoke hearts
• 125 g/4 oz kalamata olives, pitted
• 1 ½ cups/375 ml/12 fl oz bottled tomato sauce
• 2 tablespoons chopped fresh parsley
• freshly ground black pepper

method

• Heat oil in a wok over medium heat, add onion, garlic and capers snd stir-fry for 3 minutes or until onion is golden.
• Add chicken and stir-fry for 5 minutes or until chicken is brown. Add beans, artichokes and olives and stir-fry for 3 minutes longer.
• Stir in tomato sauce and parsley and cook, stirring frequently, for 10 minutes or until sauce thickens slightly. Season to taste with black pepper.

tip from the chef

Dried cannellini beans can be used instead of canned, however you will need to soak and cook them before using. To prepare and cook dried beans, soak beans overnight in cold water. Drain beans and place in a large saucepan. Cover with fresh cold water, bring to the boil and boil for 10 minutes. Reduce heat and simmer for 1-11/2 hours or until beans are tender. Drain well and use as desired.