Method
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Make the Sauce
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1
Heat frying pan with the oil on a low heat
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2
Cook the onions for 10 minutes until soft
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3
Add the garlic and tomato purée and cook for 1 minute, keep stirring
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4
Add the red wine then turn up the heat so it boils for 2 minutes
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5
Add the chopped tomatoes, balsamic, sugar and basil leaves.
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6
Cook for 5 minutes until the mixture is thoroughly mixed
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7
Add to a blender and blend until smooth.
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8
Leave until needed in the recipe
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The Stew
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9
Pre-heat the oven to 200°C/180°C fan/gas 6. Pour the oil into a baking dish and put in the oven until hot.
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10
Meanwhile chop the potatoes into small chunks.
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11
With care get the hot dish out of the oven and add the potatoes. Cook for 15 minutes.
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12
Then add the onion, courgette and pepper with some seasoning. Roast for 10 minutes.
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13
While this cooks heat a frying pan with some oil until hot, add the chicken and brown on all sides.
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14
When the vegetables are cooked pour in half the sauce you made earlier, you can save the other half for another day. Add the butter beans and the fried chicken and put back in the oven for 25 minutes
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15
Turn on your grill to a high heat. Remove the dish and crumble all the feta over. Put under the grill for 5 minutes. Scatter the basic leaves and serve. Optional crusty bread to absorb the sauce.