- Roast Chicken with White Beans
- (Pollo Arrosto con Fagioli Bianchi)
2 cups dried cannellini (white kidney beans; about 1 pound)
2 tablespoons extra virgin olive oil
6 whole chicken leg-thigh pieces
6 ounces pancetta, 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 chicken broth
One 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 olive 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.
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. Makes 6 servings.
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