|4||chicken — thighs|
|4||chicken breast fillets — halved|
|salt and freshly ground black pepper|
|2||onion — chopped|
|4||garlic — cloves, crushed|
|20 g||fresh oregano — chopped|
|1 kg||tomatoes — peeled and quartered|
|280 g||broad beans — fresh|
|1 cup||wine — white|
|1 cup||stock — chicken|
Simmer the broad beans in boiling salted water until bright green and tender.
Heat the oil in a heavy-based pot over medium-high heat, season the chicken and brown well on all sides.
Remove the chicken from pot, turn down the heat and sweat the onions and garlic in the remaining oil. Add the origanum and cook for a minute or two.
Return chicken to the pot, add the tomatoes, wine, stock and bay leaves, season well and simmer for 30 minutes.
Add the broad beans, warm through and serve.