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Chicken cacciatore with white bean mash
Fruit and vegetables
1
onion
, finely chopped
1
carrot
, finely chopped
1
celery
stick, finely chopped
2
garlic
cloves, finely chopped
2 fresh
rosemary
sprigs
200g/7oz mixed
wild mushrooms
, sliced
2 tbsp
tomato
purée
handful fresh flat-leaf
parsley
, chopped, to serve
1 fresh
rosemary
sprig
1 unwaxed
lemon
, finely grated zest only
300g/10½oz
green beans
1
garlic
clove, thinly sliced
pinch
chilli
flakes
Tins, packets and jars
15g/½oz
plain flour
400–500ml/16–18fl oz fresh
chicken stock
2
dried chillies
1 tbsp baby
capers
100g/3½oz black
olives
, pitted
2 x 400g tins butter, cannellini or haricot beans, drained and rinsed
Cooking ingredients
2 tbsp
olive oil
salt and freshly ground
black pepper
4 tbsp
olive oil
2 garlic
cloves
, crushed
extra-virgin
olive oil
, for drizzling
Dairy, eggs and chilled
30g/1oz
butter
Meat, fish and poultry
4
chicken legs
(alternatively use thighs or drumsticks)
70g/2½oz
pancetta
, diced
Other
200ml/7fl oz
red wine
, preferably chianti
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