2 chicken thighs
1 large purple onion, chopped
4-5 cloves garlic, chopped
2 small leeks, chopped
1 glug olive oil
1 bunch parsley, leaves chopped
2 each, red, yellow and orange tomatoes, coarsely chopped
1 bay leaf
1 tsp dried oregano
Salt and pepper
2 cups chicken broth
2lbs unshelled fresh borlotti beans, shelled
1 glug of olive oil
Basil leaves, torn
Brown the chicken thighs in a hot skillet, then set aside.
In a large pot, saute the onion, garlic and leeks in the olive oil until the vegetables are soft. Add the parsley, tomatoes, bay leaf, oregano, salt, pepper, chicken broth and reserved chicken thighs. Bring to a boil, then reduce flame and simmer for about 20 minutes.
Remove the chicken thighs from the pot, remove bones, then chop into coarse pieces. Set aside.
Add the beans and the glug of olive oil to the pot, bring to a boil, then simmer for about 1 hour until the insides are cooked and creamy. Add the chopped chicken and continue to cook for about 15 minutes. Sprinkle with basil leaves and serve.