Crispy Chicken with Pancetta and Butter Beans

Jill Holtz

October 20, 2021

chicken with pancetta and butter beans

Like this? Share it with your network!

Like this? Share it with your network!

Facebook
Twitter
Pinterest
Whatsapp

This recipe for crispy chicken with pancetta and butter beans is a good one for midweek.

Squash the butter beans into the sauce and you’ll have no need for rice or pasta, then serve it with crusty bread so everyone can dip away into the sauce with its delicious flavours.

Crispy Chicken with Pancetta and Butter Beans

Bacon works just as well as pancetta in this recipe, as does Parma ham.

Serves 6

Ingredients:

  • 1 tbsp olive oil
  • 1 chicken jointed into 8 pieces (ask your butcher to do this for you)
  • 200g pancetta or streaky bacon
  • 4 red onions, cut into wedges
  • 2 cloves of garlic, crushed
  • 2 sprigs of rosemary, leaves finely chopped
  • 1 sprig of rosemary, whole
  • 250ml/9fl oz wine, I like red but you can use white too
  • 250ml/9fl oz chicken stock
  • 2 x 400g tins cherry tomatoes
  • 2 x 400g tins butter beans in water, drained
  • 1 tbsp sugar
  • 1 bay leaf
  • Salt and pepper to season

Download

Shake up your menu with our FREE 14-day Dinner Plan and try some of our favourite family meals! All recipes are included, as well as a full shopping list of ingredients.

Stuck for Family Dinner Ideas Try Our Free 14 Day Dinner Plan

Method:

  1. Preheat your oven to 170ºC / 350ºF.
  2. Heat the oil in a large frying pan and brown the chicken in batches golden and crisp. Remove from the tin and set aside, add the pancetta to the pan and fry until it’s just beginning to brown, add the onion, garlic and finely chopped rosemary. Cook for a few minutes, stirring and then pour in the wine and the stock.
  3. Bring to the boil and simmer for 10 minutes until the onion wedges start to soften and the liquid has reduced by half.
  4. Next add the tomatoes, beans, sugar, bay leaf, whole rosemary sprig and season with salt and pepper. Stir well and bring back to a simmer. Transfer the mixture to a roasting tin and sit the chicken on top.
  5. Bake in the oven for 40-45 minutes until the chicken is cooked and crisp, the sauce is bubbling and the onions are soft.

Recipe by Judy Kavanagh, food writer and mum of 2.

You Have Mail!

Get our best content direct to your inbox! You’ll receive quick and easy recipes, fun ideas to entertain the kids, parenting tips, great competitions, as well as offers from brands we trust.

Crispy Chicken with Pancetta and Butter Beans

Like this? Share it with your network!

Like this? Share it with your network!

Facebook
Twitter
Pinterest
Whatsapp

You’ve Got Mail!

Get our best content direct to your inbox! You’ll receive quick and easy recipes, fun ideas to entertain the kids, parenting tips, competitions, as well as offers from brands we trust.