Broileria Toscana
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Broiler delicacy that comes in a pan. White broad beans can be tricky to cook, but even small ones can be a challenge.
Ingredients for four
4 chicken fillets 100g pork chops or bacon 1 onion 1 teaspoon of white chickpeas (or small beans) 3 carrots 1 red pepper 1 teaspoon of peeled tomatoes 200g mushrooms2 handfuls of green olives 1 glass of white wine 4 tbsp lemon juice 1 dl olive oil 1 tbsp garlic 1 tbsp oregano 1 bunch of basil
Cut the ribs into small shreds. Cut myös chicken into matchstick-sized pieces. Chop the onion. Peel the garlic cloves. Chop the carrots, peppers and mushrooms.
Place the chicken in a large frying pan and start cooking the ribs and onions. Toss in the crushed garlic.
In the same pan, quickly add the chicken fillets. They will get even crispier at this stage. Transfer the fillets to a plate and cover with foil.
Now the carrots go into the pan, freeze for a couple of minutes and the mushrooms. Brown for a few minutes, season with salt, sugar and pepper. Add the wine and lemon juice. Bring to the boil. Add the tomatoes to the pan, oregano and beans. Simmer gently for 10 minutes.
When the dish is thick enough, add the olives and pepper pieces and the chicken fillets. 5 minutes and you’re done. Tear the basil leaves to coat the dish.
Italy and beans Chicken dishes VHH
