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Total Time 1 hour - Serves 5

I love recipes like this, everything cooked in one dish, then brought to the center of the table for everyone to tuck in.


  • 1kg of chicken skinless and boneless chicken thighs.

  • 6 good quality sausages, each one cut into 3.

  • 1 tbsp of flour.

  • 3 x 400g tins of cannellini beans.

  • 1 medium onion, diced.

  • 1 heap tbsp of tomato purée.

  • 2 sprigs of rosemary, roughly chopped.

  • 700g jar of passata.

  • 1 chicken stock pot.

  • 1 lemon cut into slices.

  • Fresh parsley, roughly chopped.


  1. Heat a large high sided pan over a high heat and while it’s getting hot add the flour to a bowl season and then coat the chicken.

  2. Add a good drizzle of oil to the pan and then brown the chicken on both sides, around 5-10 minutes.

  3. Remove the chicken from the pan add another drizzle of oil and still over a high heat at the sausage and let them get some colour. Then lower the heat to low and add the onions, rosemary season and gently fry till they just start to soften.

  4. Next, add the tomato purée and cookout for a couple of minutes. Pour in all 3 tins of beans including any juices, pour in the passata, add the stock pot seasoning and mix.

  5. Now return the chicken and add the lemon slices bring to a boil then reduce to a low heat, cover leaving a slight gap and simmer for 30 minutes or until the chicken is cooked through giving it a stir every so often.

  6. To finish off check for seasoning then scatter over the chopped parsley and give it a drizzle with some extra-virgin olive oil and a splash of red wine vinegar, take to the centre of the table with some crusty bread and get stuck in.


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