Roast Chicken With White Bean Stew And Pancetta Recipe

Name: Roast Chicken With White Bean Stew And Pancetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried cannellini (white kidney beans; about 1 pound); 2 tablespoons olive oil; 6 whole chicken leg-thigh pieces; 6 ounces pancetta (Italian bacon), chopped; 1 leek (white part only), cut into 1/2-inch cubes; 1 small onion, cut into 1/2-inch cubes; 1 celery stalk, cut into 1/2-inch cubes; 1 small carrot, peeled, cut into 1/2-inch cubes; 1 small fennel bulb, trimmed, cut into 1/2-inch cubes; 1 bay leaf; 6 garlic cloves, chopped; 2 tablespoons tomato paste; 3 tablespoons all purpose flour; 1 cup dry white wine; 6 cups low-salt chicken broth; 1 6-inch-long fresh rosemary sprig plus 2 tablespoons finely chopped rosemary; 2 tablespoons chopped fresh parsley; 1 tablespoon finely grated lemon peel

Servings: persons

2 cups dried cannellini (white kidney beans; about 1 pound)
2 tablespoons olive oil
6 whole chicken leg-thigh pieces
6 ounces pancetta (Italian bacon), chopped
1 leek (white part only), cut into 1/2-inch cubes
1 small onion, cut into 1/2-inch cubes
1 celery stalk, cut into 1/2-inch cubes
1 small carrot, peeled, cut into 1/2-inch cubes
1 small fennel bulb, trimmed, cut into 1/2-inch cubes
1 bay leaf
6 garlic cloves, chopped
2 tablespoons tomato paste
3 tablespoons all purpose flour
1 cup dry white wine
6 cups low-salt chicken broth
1 6-inch-long fresh rosemary sprig plus 2 tablespoons finely chopped rosemary
2 tablespoons chopped fresh parsley
1 tablespoon finely grated lemon peel

1
Place beans in large saucepan. Add enough water to cover by 4 inches. Let stand overnight.
2
Preheat oven to 350u00b0F. Heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, cook chicken until golden brown, about 7 minutes per side. Transfer chicken to large plate. Add pancetta and next 6 ingredients to same pot. Cook until vegetables begin to brown and soften, stirring frequently, about 10 minutes. Add garlic; stir 1 minute. Add tomato paste; stir 2 minutes. Add flour; stir 1 minute. Add wine and simmer 1 minute. Drain beans. Add beans to pot; stir to combine. Add broth; season with salt and pepper. Place rosemary sprig and chicken atop bean mixture.
3
Cover pot; transfer to oven. Braise until chicken and beans are very tender, about 1 hour. Transfer chicken to plate. Season beans with salt and pepper.
4
Mix 2 tablespoons finely chopped rosemary, parsley, and lemon peel in small bowl. Divide beans among 6 shallow bowls. Top each with chicken. Sprinkle each with parsley mixture and serve.

1226

kcal

Calories

Fat

Carbs

170

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups dried cannellini (white kidney beans; about 1 pound), 2 tablespoons olive oil, 6 whole chicken leg-thigh pieces, 6 ounces pancetta (Italian bacon), chopped, and more.

Yes, Roast Chicken With White Bean Stew And Pancetta falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Chicken With White Bean Stew And Pancetta

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