Pollo con Pancetta e Fagioli (Chicken, Pancetta and Bean Braise)
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Ingredients
- 8 bone-in chicken thighs
- 100 g pancetta lardons
- 15 ml olive oil
- 100 g onion, finely chopped
- 2 garlic cloves
- 400 g tinned cannellini beans
- 400 g tinned chopped tomatoes
- 200 ml chicken stock
- 6 fresh sage leaves
Nutrition (per serving)
- Calories
- 702 kcal
- Protein
- 55.7 g
- Carbohydrate
- 20.2 g
- of which sugars
- 5.4 g
- Fat
- 42.5 g
- of which saturates
- 12 g
- Fibre
- 7 g
- Salt
- 2.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large, deep frying pan over a medium-high heat and brown the chicken thighs for 4-5 minutes on each side, then lift out onto a plate.
- 2
Add the pancetta to the pan and cook for 4 minutes until golden, then add the onion and cook for 6 minutes until soft. Add the garlic and sage and cook for 1 minute.
- 3
Drain and rinse the cannellini beans and stir in with the chopped tomatoes and chicken stock.
- 4
Return the chicken to the pan, cover and simmer for 25-30 minutes until the chicken is cooked through with no pink remaining.
- 5
Season to taste before serving.
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