4 ea chicken breasts with skin
3 tb olive oil
1 oz melted butter
6 oz onions or leeks; chopped
2/3 ts flour
1 ea red chilli or lg pinch
-chilli po 150 ml chicken stock
14 oz can kidney beans
1 ea Paul Newman’s Bandito Diavolo Sauce
1 ea salt and pepper
In a heatproof casserole, brown the chicken breasts in the olive oil; remove. Cook the onion or leeks in the butter until golden. Stir in the flour, chilli, stock, beans, chicken and the Sauce. Bring to the boil; season. Cook at 180 C for 45 minutes —–