In a bowl, combine the breadcrumb with the herbs and garlic. Season well and set aside.
In an ovenproof sauté pan, over medium heat, drizzle some oil and sear the chicken breast skin-side down for 2 minutes or until the skin has browned. Season the chicken breasts with salt and pepper. Turn the chicken breast skin side up and add the butter.
Add the shallots and mushrooms and colour for 2 minutes.
Carefully pour the brandy over the mushrooms and flambe until the flame dies down. Sprinkle the flour over the mushrooms and stir with a wooden spoon for a minute or two until browned.
Deglaze with the wine, stirring to remove any lumps then add the stock, tomato puree, tomatoes, beans and stir to combine. Taste and season with salt and pepper.
Bring to the boil and just before placing in the oven sprinkle the breadcrumb mixture over.
Roast in the oven for 15 minutes until the chicken is cooked through and the breadcrumb is crispy.
Serve immediately!
Notes
You can make this recipe using baby potatoes instead of beans.