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Roast Chicken with White Bean Stew and Pancetta

Ingredients

  • 1 tablespoon finely grated lemon peel
  • 2 tablespoons chopped fresh parsley
  • 1 6-inch-long fresh rosemary sprig plus 2 tablespoons finely chopped rosemary
  • 6 cups low-salt chicken broth
  • 1 cup dry white wine
  • 3 tablespoons all purpose flour
  • 2 tablespoons tomato paste
  • + 11 more ingredients
    • 6 garlic cloves, chopped
    • 1 bay leaf
    • 1 small fennel bulb, trimmed, cut into ½-inch cubes
    • 1 small carrot, peeled, cut into ½-inch cubes
    • 1 celery stalk, cut into ½-inch cubes
    • 1 small onion, cut into ½-inch cubes
    • 1 leek (white part only), cut into ½-inch cubes
    • 6 ounces pancetta (Italian bacon), chopped
    • 6 whole chicken leg-thigh pieces
    • 2 tablespoons olive oil
    • 2 cups dried cannellini (white kidney beans; about 1 pound)

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 sid...

View full recipe at SpringPad

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