2 tbsp olive oil
1 large onion, chopped
1 leek, chopped
2 cloves garlic, crushed
150g bacon, diced
500g chicken thighs, chopped
1 tspn dried Italian herb
1 red pepper, thich slices
100g mushroom, chopped
800g Riviana Italian Crushed Tomatoes
600g Riviana Borlotti Beans, drained
200ml chicken stock
250ml white wine
parsley, finely chopped to garnish
Fry onions, leek and garlic in oil until softened. Add bacon and chicken.
Add the herbs, red pepper and mushrooms to the onion mix and fry for about 5 minutes.
Add tomatoes and Borlotti Beans. Stir in stock and wine and bring to a simmer.
Cover with a close fitting lid and simmer for 30 to 45 minutes.