Name: Chicken with whitebeans&pancetta
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 chicken thigh cutlets (800g), skin on; 2 tablespoon fresh thyme leaves; 1 tablespoon olive oil; 8 (320g) brown pickling onion; 2 clove garlic, sliced thinly; 100 gram pancetta, thinly sliced; 2 drained anchovy fillets; 1/4 cup (60ml) dry red wine; 400 gram canned white beans, drained, rinsed; 1/3 cup (25g) parmesan finely grated

Ingredients

4 chicken thigh cutlets (800g), skin on

2 tablespoon fresh thyme leaves

1 tablespoon olive oil

8 (320g) brown pickling onion

2 clove garlic, sliced thinly

100 gram pancetta, thinly sliced

2 drained anchovy fillets

1/4 cup (60ml) dry red wine

400 gram canned white beans, drained, rinsed

1/3 cup (25g) parmesan finely grated

Method

1.Using a small sharp knife, cut two 2.5cm (1-inch) slits into each thigh cutlet; fill slits with half the thyme. Season chicken.

2.Heat oil in a large deep frying pan, cook chicken, skin-side down, 5 minutes or until browned lightly.

3.Meanwhile, peel onions, leaving root ends in tack, quarter onions. Turn chicken, then add onion to pan, cook, covered, 5 minutes or until onion is soft and browned lightly.

4.Add garlic to pan with pancetta, anchovies and remaining thyme, cook, stirring, until pancetta is crisp. Add wine and beans, bring to the boil. Reduce heat, simmer, uncovered, 5 minutes or until chicken is cooked through. Season to taste. Serve sprinkled with parmesan.

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Ingredients

Method

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