Roast Chicken With White Bean Stew And Pancetta

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!