Roasted Chicken Tomato Bean Stew Recipe - Glen And Friends Cooking
This is a one pan chicken dinner recipe that we've been making for years... and over the years the recipe has changed slowly as we make improvements and additions. So today we re-make this roasted chicken thigh dinner recipe, cooked over a tasty bean and tomato stew, the way we make it after 10 years of recipe evolution.

Ingredients:
Oil for frying
6 skin on chicken thighs
Salt and pepper to taste
5 mL (1 tsp) oregano
5 mL (1 tsp) red pepper flakes
5 mL (1 tsp) fennel
45-60 mL (3-4 Tbsp) tomato paste
3-4 garlic cloves crushed
5-10 mL (1-2 tsp) anchovy paste
250 mL ( 1 cup) white wine
1- 596 mL can of tomatoes
2- 398 mL cans of beans
1 head of broccoli



Method:
Pre heat oven to 220ºC (425ºF).
In an oven proof pan heat some oil and brown the chicken on both sides.
While the chicken is browning, grind the spices together in a mortar and pestle.
Remove chicken from pan and then add in the tomato paste.
Fry the paste until it thickens and gets a deeper red colour, then add the anchovy paste and the wine.
Cook until the wine reduces by about ⅔.
Add the tomatoes, beans, broccoli and 1/3 of the spice mix to the pan.
Stir it all together, and then place the chicken skin side up on top of the mixture.
Sprinkle with remaining spice mix and place in the oven.
Cook until chicken is cooked through and the skin is crispy.

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