Tuscan chicken with creamy beans and polenta
4
Easy
15 minutes
45 minutes
A Tuscan-rub chicken roast bakes while creamy cannellini beans simmer in Spanish tomato paste and whipping cream, then go into the oven to crisp on top. Serve with soft polenta and a scatter of grated hard cheese. Bold, rustic flavours with almost no hands-on work. A comforting weeknight dinner that feels like a Sunday roast.
Ingredients
Method
- 110 g Taste Hack Spanish tomato paste
- 250 ml whipping cream
- 400 g cannellini beans in brine, drained
- 1 x 1.2 kg Tuscan rub chicken roast with butter brine-based blend
- cooked polenta, to serve
- 60 g Woolworths grated medium-fat hard cheese, optional to serve
Method
Ingredients
1. Toast Taste hack Spanish Tomato Paste in a dry oven-safe pan before gradually whisking in the cream. Bring to a gentle simmer and allow to reduce slightly. Stir through cannellini beans and set aside.
2. Cook chicken according to package instructions. 10 minutes before the chicken is ready, transfer the beans to the oven and allow to bake until crisp and golden.
3. Serve creamy baked beans with chicken, cooked polenta and hard cheese, if using.
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