Baked Chicken With Tomatos And Butter Beans

• 1 tbsp oil
• 4 None chicken legs
• 2 pints cherry tomatoes, halved
• 4 cloves garlic, thinly sliced
• 1/2 cup white wine
• 1 (14 oz can) butter beans, rinsed drained
• None None parsley, lemon wedges, crusty bread, to serve

1. Preheat oven to 400u0b0F.
2. Heat a little oil in a large flameproof casserole dish (or ovenproof frying pan) on high. Brown chicken 8-10 minutes, turning, until skin is golden and crisp. Transfer to a plate.
3. Drain away most of the juices from dish. Reduce heat to low. Add tomatoes and garlic. Cook 2-3 minutes, until tender. Pour wine over and bring to a boil. Arrange chicken in dish. Bake, covered, 20 minutes.
4. Remove from oven and add beans. Bake, uncovered, 10-15 minutes, until chicken is cooked through.
5. Sprinkle with parsley and serve with lemon wedges and bread.

oil, chicken, tomatoes, garlic, white wine, butter beans, parsley

Taken from recipes-plus.com/api/v2.0/recipes/28588 (may not work)