This link is only accessible via the Roczen app
If you are based in the UK, click below
If you are based in the Malaysia, click below
A rustic Italian “hunter’s-style” stew of tender chicken legs braised in a rich tomato sauce with mushrooms, red pepper, courgette, garlic and fresh basil. Spinach and cannellini beans cook in the same pot. It’s hearty, comforting and full of vegetables.
1.
Season the chicken with the salt and pepper. Heat the oil in the casserole over a medium-high heat and brown the chicken (4 minutes each side). Transfer to a plate.
2.
Turn the heat to medium. Cook the onion and red pepper until softened (5 minutes). Stir in the garlic for 1 minute, then add the mushrooms and cook for 3 minutes.
3.
Add the tomatoes, stock and cannellini beans. Return the chicken to the pan, bring to a simmer, then cover and cook gently for 25 minutes.
4.
Add the courgette, cover and simmer until the chicken is tender and cooked through with no pink meat near the bone (10–15 minutes). If you have a thermometer, it should read 75c.
5.
Stir in the spinach until wilted, scatter with the basil and serve.
6.
7.
8.
9.
10.
11.
12.
Storage information
Leave to cool, then cover and refrigerate for up to 3 days. Reheat until piping hot all the way through. Freeze for up to 3 months; defrost overnight in the fridge and reheat until piping hot.
Tip
Bigger appetites: Serve with wholewheat pasta or a slice of crusty wholemeal bread.
Cost-saving tips
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur.
Block quote
Ordered list
Unordered list
Bold text
Emphasis
Superscript
Subscript