Tuscan Chicken

For my dear friend, Valerie, for her freezer cooking day. Enjoy girl!
Got this from the cookbook, Guilt Free Italian by Anne Sheasby.


8 chicken thighs/breast skinned
1 tsp olive oil
1 onion, thinly sliced
2 red peppers, deseeded and sliced
1 garlic clove, crushed
1 can crushed tomatoes/tomato sauce
2/3 dry white wine
1 tsp dried organo
1 can cannellini beans (or any kind of beans you like, I used garbanzo)
3 T bread crumbs
salt, pepper to season

1. Fry chicken breast in olive oil until golden brown. Remove from the pan, place on a plate and keep hot. Add sliced onions and red peppers to the pan, and saute until softened but not brown. Add garlic.

2. Add the chicken, 2/3 c dry white wine (or any alcohol you've got really), 1 can crushed tomatoes or tomato sauce, 1 tsp dried oregano and stir. Season well and bring to a boil, stirring, then cover the pan tightly.

3. Lower the heat and simmer gently, stirring occasionally, for 30-35 mins or until the chicken is tender.

4. Stir in one can of cannelini beans and simmer for another 5 minutes. Sprinkle with some bread crumbs and cook under broiler until golden brown. (You can skip the broiler part).