LibreRecipes

Roast Chicken with White Bean Stew and Pancetta

Rating

Calories

453.0

Protein

24.0

Sodium

396.0

Fat

32.0

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

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

Place beans in large saucepan. Add enough water to cover by 4 inches. Let stand overnight.
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.
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.
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.