Chicken Thighs with Pancetta, White Beans, and Rosemary
By America's Test KitchenPublished on October 27, 2015
Time
30 minutes
Yield
Serves 4
Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmedSalt and pepper 2 teaspoons extra-virgin olive oil, plus extra for drizzling2 ounces pancetta, chopped fine5 garlic cloves, peeled and smashed2 sprigs fresh rosemary 2 (15-ounce) cans cannellini beans, rinsed1 cup chicken broth 1 tablespoon chopped fresh parsley
Before You Begin
Don’t be shy with the olive oil drizzle. Add at least a tablespoon to boost the creaminess of the bean mixture considerably.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add chicken and cook, skin side down, until well browned, about 7 minutes. Transfer to rimmed baking sheet, skin side up, and roast until chicken registers 175 degrees, 15 to 20 minutes.
- Meanwhile, pour off all but 1 tablespoon fat from skillet and return to medium heat. Add pancetta, garlic, and rosemary and cook until garlic is golden brown, about 3 minutes. Add beans, broth, and 1/4 teaspoon pepper. Bring to simmer and cook until slightly thickened, 5 to 7 minutes. Discard rosemary sprigs and season with salt and pepper to taste.
- Transfer beans to platter and drizzle with extra oil. Top with chicken, sprinkle with parsley, and serve.
Time
30 minutesYield
Serves 4Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
Salt and pepper
2 teaspoons extra-virgin olive oil, plus extra for drizzling
2 ounces pancetta, chopped fine
5 garlic cloves, peeled and smashed
2 sprigs fresh rosemary
2 (15-ounce) cans cannellini beans, rinsed
1 cup chicken broth
1 tablespoon chopped fresh parsley
Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
Salt and pepper
2 teaspoons extra-virgin olive oil, plus extra for drizzling
2 ounces pancetta, chopped fine
5 garlic cloves, peeled and smashed
2 sprigs fresh rosemary
2 (15-ounce) cans cannellini beans, rinsed
1 cup chicken broth
1 tablespoon chopped fresh parsley
Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
Salt and pepper
2 teaspoons extra-virgin olive oil, plus extra for drizzling
2 ounces pancetta, chopped fine
5 garlic cloves, peeled and smashed
2 sprigs fresh rosemary
2 (15-ounce) cans cannellini beans, rinsed
1 cup chicken broth
1 tablespoon chopped fresh parsley
Why This Recipe Works
Cooking the beans with rendered chicken fat and pancetta gives them bold, meaty flavor.
Before You Begin
Don’t be shy with the olive oil drizzle. Add at least a tablespoon to boost the creaminess of the bean mixture considerably.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add chicken and cook, skin side down, until well browned, about 7 minutes. Transfer to rimmed baking sheet, skin side up, and roast until chicken registers 175 degrees, 15 to 20 minutes.
- Meanwhile, pour off all but 1 tablespoon fat from skillet and return to medium heat. Add pancetta, garlic, and rosemary and cook until garlic is golden brown, about 3 minutes. Add beans, broth, and 1/4 teaspoon pepper. Bring to simmer and cook until slightly thickened, 5 to 7 minutes. Discard rosemary sprigs and season with salt and pepper to taste.
- Transfer beans to platter and drizzle with extra oil. Top with chicken, sprinkle with parsley, and serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments