DukesHill Ingredients
4 chicken legs (or 8 chicken thighs), skin on
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Regular price £0.00 Sale price £7.95
Other Ingredients
½ tsp sea salt
freshly ground black pepper
4 cloves garlic, peeled and crushed
37.5cl red wine
3 bay leaves
3 sprigs rosemary
30 ml olive oil
400g tin cannellini beans, rinsed and drained
3 anchovy fillets, chopped
40g pitted green or black olives
2 x 400g tins tomatoes
plain flour for dusting


Rated 5 stars by 1 users

My Chicken & Cannellini Bean Casserole is warming, hearty and full of flavour. Use our highest welfare free range chicken thighs or legs for maximum flavour.
Category Dinner
Serving 4
Prep Time 20 minutes
Cook Time 1.45 hours


  1. Step 1 Pre heat the oven to 180’C/160’C fan/gas mark 4.

  1. Step 2 Marinate the chicken in the seasoning, red wine, herbs and garlic for a minimum one hour, but preferably overnight.

  1. Step 3 Remove the chicken from the marinade, reserving the marinade juices and dust the chicken with the seasoned flour.

  1. Step 4 Heat the olive oil in a heavy based pan over a medium to high heat and brown the chicken pieces.

  1. Step 5 Reduce the heat to low to medium and add all the other ingredients, including the marinade juice. Bring to a gentle simmer and cover with a lid. Remove to the pre-heated oven for 1½ hours.

  1. Step 6 Serve with crusty bread and/or a salad.

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