Tuscan stovetop chicken
( SERVES 6 )

NZ Herald 3/10/2005

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1	Free-range organic chicken
1 to taste	Salt & freshly ground pepper, chicken salt
2 tbsp	Olive oil
2	Red onions, sliced
2	Red peppers, core and seedes removed, flesh sliced
3	Garlic cloves, chopped
1 cup	Dry white wine
2 cans	Crushed tomatoes
400 g	Cannellini beans, rinsed and drained
¼ cup	Breadcrumbs
¼ cup	Olive oil
2 tbsp	Fresh oregano, chopped

Rinse the chicken and pat dry with paper towels. Cut chicken into 8 portions and season all over with salt and pepper.
Heat a large heatproof casserole dish. Add oil and brown chicken pieces all over then remove to one side.
Add onion and red peppers and cook for 5 minutes, tossing regularly. Add garlic and cook for 30 seconds more.
Add wine to the pan and cook for 3-4 minutes then add tomatoes and return chicken pieces to the pan.
Bring to the boil, then turn down the heat, cover the pan and simmer very gently for 1 hour.
Stir in the cannellini beans and cook for 10 minutes more. Taste and adjust seasoning of sauce if necessary. Serve topped with fried crumb-and-oregano mixture.
To make fried crumbs, place breadcrumbs and second measure of oil in a small frying pan.
Fry crumbs over a moderate heat for 5 minutes, stirring until the crumbs turn golden brown.
Remove to a bowl. Combine with oregano.