Roast Chicken with White Bean Stew and Pancetta
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 cup dry white wine
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 bay leaf
- 2 tablespoons chopped fresh parsley
- 3 tablespoons all purpose flour
- 1 tablespoon finely grated lemon peel
- 6 cups low-salt chicken broth
- 6 garlic cloves, chopped
- Carbohydrate 53 g(18%)
- Cholesterol 339 mg(113%)
- Fat 73 g(112%)
- Fiber 18 g(71%)
- Protein 81 g(162%)
- Saturated Fat 20 g(100%)
- Sodium 639 mg(27%)
- Calories 1220
Preparation 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.
Preparation 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.
