Saturday, 21 November 2015

Chicken thighs with pancetta, white beans, and rosemary

Another quick recipe from Cook's Country. This one came together easily, but the chicken was a bit bland, despite the strong flavour of the sauce surrounding it. symbol suggested, next time, marinating it for 5-10 minutes before cooking; the de-boned chicken thighs have a lot of surface area and should pick up flavour quickly even without cutting them into smaller pieces.

We've made some changes from the original recipe. Boneless skinless chicken thighs are used instead of bone-in, skin-on; the amount of pancetta is increased; and the chicken is broken up and mixed with the beans rather than served on top of them.


  • 2½ lbs boneless skinless chicken thighs
  • 2 tsp extra virgin olive oil
  • 5 oz pancetta, chopped fine
  • 5 garlic cloves, peeled and smashed
  • ~2 tsp rosemary
  • 2 (15-oz) tins of cannellini (white kidney beans)
  • 1 C chicken broth

  1. If you're going to marinate the chicken, do so now. We just seasoned it with salt and pepper and found that inadequate.
  2. Adjust oven rack to upper middle position and preheat to 450°F.
  3. Heat oil in a large pot over medium high heat. Add chicken and cook until browned on both sides, ~5-7 minutes per side.
  4. Remove chicken and transfer to rimmed baking sheet. Roast until chicken registers 175°F internally, ~12 minutes.
  5. Meanwhile, put the pancetta, garlic, and rosemary in the pot and cook until garlic is golden brown, ~3-5 minutes.
  6. Add beans, broth, and ¼tsp pepper. Bring to a simmer and cook until slightly thickened, ~10 minutes.
  7. Break up roasted chicken thighs (if desired, and if not already cut apart; I found that breaking each thigh into 2-3 pieces with a spatula was sufficient) and return to the pot, including any juices that have accumulated on the baking sheet. Mix and serve.

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