Roast Chicken with White Bean Stew and Pancetta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This hearty stew is brightened by a sprinkling of lemon peel and chopped fresh parsley. 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 |
Directions:
1. Place beans in large saucepan. Add enough water to cover by 4 inches. Let stand overnight.
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.
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.
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