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Recipes

Roast Chicken with White Bean Stew and Pancetta

By Papoose Creek Lodge

5.0

(1)

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

Need to make a substitution?

Preparation

  1. 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.

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