Chicken, Salami and Cannellini

Chicken thighs, cannellini beans, salami and other goodies
This came about through using up bits and bobs that were left-over from other meals so is likely to be reasonably forgiving to substitutions. You could swap in chorizo instead of salami, chicken breast instead of thighs - though only if you must.
Chicken, Salami and Cannellini
lunch, dinner, chicken, beans, salami, mascarpone, one-pot


Makes: 4 portions
Prep Time: 10 minutes
Cook Time: 45 minutes


  • 1 tbsp garlic infused olive oil
  • 1 large onion, peeled and thinly sliced
  • 4 chicken thigh fillets, skinless
  • 100g salami, skinned and diced
  • 400g white potatoes, cubed
  • 400g can cherry tomatoes in juice
  • 1 tsp dried rosemary
  • 1.5 tbsp olive oil
  • 75ml red vermouth
  • 1 tbsp baby capers
  • 2 bay leaves
  • 400g can of cannellini beans, drained and rinsed
  • 300g jar of roasted red peppers (drained weight c. 200g)
  • 80g mascarpone
  • Fresh parmesan cheese, for grating


  1. Put the garlic infused olive oil into a large pan and bring to a low heat
  2. Add the sliced onions and soften for 10 minutes
  3. Move the sliced onions to the edges of the pan before adding the chicken thighs and salami
  4. Cook the chicken thighs, turning as required, until lightly browned
  5. Put the olive oil into a medium sized pan and bring to a medium heat
  6. Turn the heat up, add the red vermouth and allow it to reduce
  7. Pre-heat the oven to 180 degrees C (fan assisted)
  8. Add the cubed potates to the medium pan, along with the rosemary and seasoning and cook, turning regularly until browned
  9. Once the red vermouth has reduced in half, add the cherry tomatoes along with half of the can filled with water, the capers, bay leaves, drained red peppers and cannellini beans
  10. Allow to simmer whilst the potatoes finish browning
  11. Turn the heat down, stir in the mascarpone and season to taste
  12. Tip the potato cubes out of the pan, evenly over the top of the chicken, grate over plenty of parmesan and put in the oven for 15 to 20 minutes before serving

We had this with a salad of lettuce, cucumber, tomato, beetroot, avocado and plenty of feta which suited it perfectly

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