Chicken & Bean Braise

Name: Chicken & Bean Braise
Ingredients: ½ tsp (2.5 mL) dried oregano; 28 oz (796 mL) can diced tomatoes; 3 garlic cloves, minced; 1 large red bell pepper, core removed, sliced in half and then into thin strips; 1 large onion, sliced (cut in half at equator, then into slices); 1¼ lb (625 g) bone-in skinless chicken thighs; 2 slices side bacon, diced; ¼ cup (60 mL) brine-cured small capers (nonpareilles); ¼ cup (60 mL) olive oil; ¼ cup (60 mL) brine-cured small capers (nonpareilles); Salt and pepper to taste; ¼ cup (60 mL) shredded fresh basil for garnish (optional); 4 cups (1 L) cooked white beans, or two 19 oz (540 mL) cans, rinsed and drained; Salt and pepper to taste; ½ tsp (2.5 mL) dried basil, or 1 Tbsp (15 mL) minced fresh basil; ½ tsp (2.5 mL) dried basil, or 1 Tbsp (15 mL) minced fresh basil

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

Bone-in thighs are essential in this stew: don’t be tempted to substitute boneless, skinless chicken breast or you’ll end up with a sorry and pale imitation. And if you’ve never been a fan of the caper, give this method a shot! Fried, the capers become delicately crisp and their brininess mellows—some dedicated caper-haters are now seeing things our way. Serve with a chunk of bread or over rice or noodles.

Ingredients

Stew
Gluten-free

Ingredients

Method