4 Tbsps. olive oil
8 chicken breasts (with skin and bone in)
2 stalks celery, chopped
1 diced red onion
3 cloves garlic, crushed
3 sprigs fresh rosemary
2 x 400g cans of cherry tomatoes
2 – 3 cups chicken stock
400g can of cannellini beans, drained and rinsed
150g olives, pitted
350g mixed tomatoes
Extra caper berries, to serve
Preheat the oven to 160°C.
Place a Le Creuset 24cm Risotto Pot over a medium heat with 2 tbsps. olive oil. In batches, sear the skin side of the chicken breasts until browned. Remove the chicken and keep aside.
Lower the heat and add another 2 tbsps. olive oil. Soften the red onion, celery, garlic and herbs for a few minutes. Add the canned tomatoes, stock, anchovies, capers and seasoning.
Simmer for 10 minutes before adding the beans, chicken, mixed tomatoes and olives. Make sure the chicken is submerged and cover the casserole with a lid. Remove from the heat and bake for 25 – 35 minutes until the chicken is cooked through.
Serve hot with topped caper berries, lots of fresh basil and white anchovies.