Crispy chicken with pancetta & butter beans

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Good Food

8 ratings

Everyone would make this again

Recipe by Good Food

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Tested

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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• Gillian Hensler

  06 March 2008

  Gillian Hensler 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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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

Preperation 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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