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Roast Chicken with White Beans
Roast Chicken with White Beans
(Pollo Arrosto con Fagioli Bianchi)
 
 
Ingredients:

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

Directions:

Place beans in large saucepan.

Add enough water to cover by 4 inches.

Let stand overnight.

Preheat oven to 350F.

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.

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. Makes 6 servings.

That's it!
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