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Crispy Chicken with Pancetta and Beans

This easy main course is packed full of flavor and texture. Fragrant with rosemary and garlic, the succulent chicken is roasted with beans and  tomatoes. Use any beans you like: the recipe called for butter beans, but as we were fresh out and didn’t want to venture back to the market, we used cannellini with fabulous results.

Crispy Chicken with Pancetta and Beans

1 tbs. olive oil
6 chicken leg/thigh pieces
7 oz. chopped pancetta (¾ cup)
4 red onions, cut into wedges
2 garlic cloves, crushed
2 rosemary sprigs, leaves finely chopped, plus one whole sprig
9 fl. oz. red wine
9 fl. oz. chicken stock
2 x 14 oz. canned cherry tomatoes
3 x 14 oz. canned beans, drained and rinsed  (we used cannellini)
2 tbs. sugar
1 bay leaf

Heat the oven to 375°F. Heat the oil in a large roasting tin. Season the chicken and brown in batches, if necessary, until golden and crisp. Remove and set aside.

Sizzle the pancetta in the same tin. When it is just beginning to brown, add the onion, garlic, and chopped rosemary. Cook for a few minutes, stirring, then pour in the wine and stock. Bring to a boil, then simmer for 10 minutes until the onions begin to soften and the liquid has reduced. Tip in the tomatoes, beans, sugar, and bay leaf, then add the chicken and the remaining rosemary.

Bake for 40-45 minutes, until the chicken is cooked and crisp, the sauce is bubbling and the onions are soft.

 

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