Chicken, butterbean & red pesto bake

Step by Step

Step 1

Preheat the oven to 190ºC, gas mark 5. Toss the chicken on a plate with the paprika and a little salt. Heat 1 tbsp oil in a frying pan over a high heat, fry the chicken on all sides to seal, then transfer to a large ovenproof dish.

Step 2

Add the remaining oil, fennel and peppers to the pan and fry for 5 minutes, stirring frequently, adding the garlic for the final minute. Stir in the butter beans and their liquid, the stock pot and 200ml water. Bring to the boil, pour over the chicken, then cover with a lid. Bake for 25 minutes, or until the chicken is throughly cooked and there is no pink meat and juices that run clear

Step 3

Reserve the smaller basil leaves (about a quarter of the pack) and tear the remainder into small pieces. Stir into the chicken and dot with spoonfuls of soured cream and pesto.