Roast Chicken with White Bean Stew and Pancetta

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 ½-inch cubes
• 1 small onion, cut into ½-inch cubes
• 1 celery stalk, cut into ½-inch cubes
• + 11 more ingredients
• • 1 small carrot, peeled, cut into ½-inch cubes
  • 1 small fennel bulb, trimmed, cut into ½-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

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...

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