Chicken and White Bean Bake

Don’t diss it until you try it!

Serves: 4

Ingredients

500g cherry tomatoes

2 small olive ciabatta rolls, or equivalent doughy bread like sourdough

2 cloves garlic

4-8 chicken thighs

2 cans white beans + liquid

2 tbsps olive oil

2 tbsps apple cider vinegar or red wine vinegar

Fresh basil to garnish

Method

Preheat the oven to 180 degrees celsius.

Halve the cherry tomatoes, finely dice the garlic and break the ciabatta rolls into bitesize chunks.

Arrange the cherry tomatoes, ciabatta and garlic in an oven proof dish.

Carefully manoeuvre the chicken thighs in and around the bread and tomatoes.

Pour over the white beans and liquid from the cans.

Pour over the apple cider vinegar and olive oil. Season and cover the dish with foil.

Bake in the oven for approximately 30 minutes.

After 30 minutes remove the foil and cook for a further 15 minutes so the chicken skin crisps into a beautiful golden brown. To check the chicken is cooked through make sure the juices run clear.

Chop some fresh basil and sprinkle over the top. Serve with plenty of fresh greens.