Crispy chicken with pancetta & butter beans

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1. Heat oven to 190C/fan 170C/gas 5. Heat the oil in a large roasting tin, then brown the chicken legs in batches until golden and crisp. Remove from the tin and set aside.
2. Sizzle the pancetta cubes in the same tin. When they're just beginning to brown, add the onion, garlic and rosemary. Fry for a few mins, stirring, then pour in the wine and stock. Bring to the boil, then simmer for 10 mins until the onion wedges are starting to soften and the liquid has reduced. Tip in the cherry tomatoes, beans, sugar, bay leaf, remaining rosemary sprig and seasoning. Give everything a good stir, then bring back to a simmer.
3. Sit the chicken legs on top of the bean mixture and pour over any extra juices from the chicken. Bake for 40-45 mins until the chicken is cooked and crisp, the sauce is bubbling and the onions are soft.

Per serving

701 kcalories, protein 55g, carbohydrate 30g, fat 39 g, saturated fat 12g, fibre 7g, salt 2.82 g

'This chicken dish was absolutely fantastic - the flavours worked very well together and the texture was wonderful.'

Latest comments and suggestions

• Sarah

  01 March 2008

  Sarah rated and commented on this recipe

  

  Very nice simple straighforward and tasty recipe! It went well with swede/carrot mash and savoy cabbage.

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• Sajan

  03 March 2008

  Sajan rated and commented on this recipe

  

  Very tasty and simple. I would definitely make it again.

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• Gbobs

  06 March 2008

  Gbobs rated and commented on this recipe

  

  It was delicous made it as a mid week meal but there are only two of us so had to adapt the ingredients. I missed out the cherry tomatoes and celery but added in red pepper and finely chopped red chilli. Was excellent very tasty and quick to make. The only thing i would say for me is that the butter beans being cooked for that long made them a dry next time i will add them a bit later. Overall though was excellent would definitely cook again.

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• Jenny

  09 March 2008

  Jenny rated this recipe

  

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• nofxrule

  12 March 2008

  nofxrule commented on this recipe

  Simple to make but had a great flavour to the chicken. Make sure you have a nice bit of crusty bread to mop up the sauce with at the end.

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• snoopy

  06 May 2008

  snoopy commented on this recipe

  wonderful flavour.I used puy lentils instead of butter beans, which went really well with texture and flavour.Used free range chicken thigh fillets - brilliant!

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• lyndsey

  22 June 2008

  lyndsey rated this recipe

  

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• jaffa

  04 July 2008

  jaffa commented on this recipe

  Really delicious! Lovely flavour and a bit different. Very impressive for a dinner party for friends too. I used chicken breasts though with the skin on.

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• jaffa

  04 July 2008

  jaffa commented on this recipe

  Really delicious! Lovely flavour and a bit different. Very impressive for a dinner party for friends too. I used chicken breasts though with the skin on.

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• Ellie

  04 July 2008

  Ellie rated and commented on this recipe

  

  Such a rich taste, hard to believe you're actually eating chicken.

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• Jan

  11 July 2008

  Jan rated and commented on this recipe

  

  Delicious and simple.

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• bobby

  23 July 2008

  bobby rated and commented on this recipe

  

  Great recipe, I also put crushed chillies to give it that extra taste. I roasted the chicken legs first instead of frying them and when nearly coooked I took off the skin to save on the horrible fat, then put the sauce on top of the legs (after draining the fat) and cooked them as stated adding the beans 15 minutes before end of time.

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• robyn256

  15 October 2008

  robyn256 rated and commented on this recipe

  

  Wow. This is my new favourite dish - really easy and cheap to make, and so delicious and comforting. I didn't have any cherry tomatoes or pancetta so I used a sliced sweet potato and diced salami. Absolutely gorgeous, tastes like it would cost a lot to make but can be done very cheaply nd goes a very long way. Excellent with mashed potato or crusty bread, and if you de-bone the chicken it is excellent the next day in a risotto - simply cook the rice in the juices from this dish with a small knob of butter, then add the meat and veg. Yum!

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• robyn256

  15 October 2008

  robyn256 commented on this recipe

  Oh yeah - and I was really lazy so all I did was chuck everything in a casserole dish and shove it in the oven for an hour - it came out perfect!

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• Liz

  15 November 2008

  Liz rated and commented on this recipe

  

  Really nice.. definitely needed sugar to bring out the tomato flavour. Might try chicken breasts on the bone next time as there wasn't a lot of meat on the legs. Browning everything on the hob scorched my roasting tin though :(

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• melaniejones

  15 February 2009

  melaniejones rated and commented on this recipe

  

  Brilliant recipe! I've made this as above and also using fresh cherry toms and passata and a variety of bean including fresh green beans for colour. Also have made it adding beluga lentils which just soak up all the lovely flavour. This dish has turned out wonderful everytime - a real winner!

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• melaniejones

  15 February 2009

  melaniejones commented on this recipe

  Forgot to mention - have also made an 'alcohol-free' version of this by replacing the wine with more stock and lashings of Worcestershire sauce - still tastes great!

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• Jill

  29 March 2009

  Jill rated and commented on this recipe

  

  Excellent, tasty, simple recipe, and easily adaptable. Used a tin of chopped tomatoes instead of cherry tomatoes, and made use of some banana shallots instead of red onions. Will definitely make it again.

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• nadine

  05 July 2009

  nadine rated and commented on this recipe

  

  very good recipe used at a dinner party last night and everyone enjoyed, did use skinless chicken breast though and griddled them for a minute or two to give a little colour, good base stock sure you could add any thing you wanted and it would still be tasty, may try with chorizo and chickpeas next time.

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• lelb

  26 September 2009

  lelb commented on this recipe

  This is a great dinner party dish and is impressive despite being easy to make. Made two batches for a dinner party for ten and there were lots of appreciative noises around the table. For a dinner party I prepared everything up to the stage of putting it in the oven. The day of the dinner party all I had to do was then pop in the overn. Served with creamy mash and a big pile of green beans. Had the leftovers the next day with rice - goes really well with the rice as well.

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Ingredients

• 1 tbsp olive oil
• 6 chicken legs
• 200g pack cubetti di pancetta
• 4 red onions , cut into wedges
• 2 garlic cloves , crushed
• 2 rosemary sprigs, leaves finely chopped, plus one extra whole sprig
• 250g red wine
• 250g chicken stock
• 2 x 400g cans cherry tomatoes
• 3 x 400g cans butter bean
• 2 tbsp sugar
• 1 bay leaf

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 5 mins

Cook 1 hr min

Ingredients

• 1 tbsp olive oil
• 6 chicken legs
• 200g pack cubetti di pancetta
• 4 red onions , cut into wedges
• 2 garlic cloves , crushed
• 2 rosemary sprigs, leaves finely chopped, plus one extra whole sprig
• 250g red wine
• 250g chicken stock
• 2 x 400g cans cherry tomatoes
• 3 x 400g cans butter bean
• 2 tbsp sugar
• 1 bay leaf

Per serving

701 kcalories, protein 55g, carbohydrate 30g, fat 39 g, saturated fat 12g, fibre 7g, salt 2.82 g

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