Name: Roast Chicken with White Bean Stew and Pancetta
Yield: Makes 6 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

This hearty stew is brightened by a sprinkling of lemon peel and chopped fresh parsley.

Recipe information

Yield
Makes 6 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

Preparation

Step 1
Place beans in large saucepan. Add enough water to cover by 4 inches. Let stand overnight.
Step 2
Preheat oven to 350°F. 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.
Step 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.
Step 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.

TagsChicken Leg Chicken Poultry Chicken Thigh Pancetta Cured Meat Meat White Bean Bean and Legume Vegetable Main Dinner Nut Free Dairy Free Braise Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes