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

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