Chicken cacciatore with butterbean mash

This dish is a traditional Italian stew. It’s commonly cooked slowly using chicken legs. For a speedier meal, we’ve used leaner breast meat instead: the stew goes on first and the chicken gets added midway. In true Italian fashion, there is endless debate about what wine to use. We’ve opted for white, out of preference rather than any regional loyalties. You can try with red if you prefer. Gently frying the rosemary and lemon zest before adding the beans to the pan helps to rel