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Ingredients
- 150ml olive oil
- 2 large brown onions, diced
- 6 cloves garlic, thinly sliced
- Sea salt
- Freshly ground white pepper
- 5 sprigs thyme
- 1 bay leaf
- 200ml white wine
- 250g borlotti beans, podded
- 3 x 400g tins whole tomatoes
- Vegetable oil
- 8 chicken thighs, trimmed of excess fat
- 8 sprigs marjoram, leaves picked
Method
Heat olive oil in a heavy-based saucepan. Add onions and garlic and season with salt and pepper. Cook over a medium heat for about 25 minutes until soft and golden. Add thyme, bay leaf and white wine. Allow wine to reduce by three-quarters. Add beans and tomatoes and simmer until beans are cooked and sauce has thickened, about 30-40 minutes.
Heat a little vegetable oil in a frypan and brown the chicken thighs on both sides. Add thighs and marjoram to thickened tomatoes and stir to cover. Simmer gently with a lid on until chicken is cooked through, about 30 minutes. Serve with grilled bread or roast potatoes and a green salad.
