I found this crispy chicken with pancetta and butter beans recipe on the BBC Good Food website. It's not often I see packs of chicken legs in the supermarket, but I'd bought a pack and popped them in the freezer until I found the perfect recipe...this was definitely it!
The end result is tender chicken with golden crispy skin on a bed of the most delicious pancetta, butter beans, tomatoes and red onions. Another very comforting dish to enjoy when it's cold outside.
Tip
- This crispy chicken with pancetta and butter beans recipe is easily adapted if you’re cooking for less people - I made two thirds of the recipe to serve 4.
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How to make this Crispy Chicken with Pancetta and Butter Beans
Ingredients
- 1 tbsp olive oil
- 6 chicken legs
- 200g pack cubetti di pancetta
- 4 red onions, cut into wedges
- 2 cloves garlic, crushed
- 2 rosemary sprigs, leaves finely chopped, plus one extra whole sprig
- 250ml red wine
- 250ml chicken stock
- 2 x 400g tins cherry tomatoes
- 3 x 400g tins butter beans, drained and rinsed
- 2 tbsp sugar
- 1 bay leaf
- salt and freshly ground black pepper
Instructions
- Heat the oven to 190C/fan 170C/gas 5. Heat the oil on a high heat in a large roasting tin, then brown the chicken legs in batches for 5 minutes on each side, until golden and crisp. Remove from the tin and set aside.
- Sizzle the pancetta cubes in the same tin. When they’re just beginning to brown, after about 2 minutes, add the onion, garlic and chopped rosemary leaves. Fry for 3 minutes, stirring, then pour in the wine and stock. Bring to the boil, then simmer for 10 minutes until the onion wedges are starting to soften and the liquid has reduced. Add in the cherry tomatoes, beans, sugar, bay leaf, remaining rosemary sprig and season with salt and freshly ground black pepper. Give everything a good stir, then bring back to a simmer.
- Sit the chicken legs on top of the bean mixture, skin side up. Lightly season the legs with salt and freshly ground black pepper, and pour over any extra juices from the chicken. Bake for 40 to 45 minutes until the chicken is cooked and crisp, the sauce is bubbling and the onions are soft.
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Crispy Chicken with Pancetta and Butter Beans
Equipment
Ingredients
- 1 tbsp olive oil
- 6 chicken legs
- 200 g (7.1 oz) pack cubetti di pancetta
- 4 red onions cut into wedges
- 2 cloves garlic crushed
- 2 rosemary sprigs leaves finely chopped, plus one extra whole sprig
- 250 ml (1 cup) red wine
- 250 ml (1 cup) chicken stock
- 2 x 400 g (28 oz) tins cherry tomatoes
- 3 x 400 g (42 oz) tins butter beans drained and rinsed
- 2 tbsp sugar
- 1 bay leaf
- salt and freshly ground black pepper
Instructions
- Heat the oven to 190C/fan 170C/gas 5. Heat the oil on a high heat in a large roasting tin, then brown the chicken legs in batches for 5 minutes on each side, until golden and crisp. Remove from the tin and set aside.
- Sizzle the pancetta cubes in the same tin. When they’re just beginning to brown, after about 2 minutes, add the onion, garlic and chopped rosemary leaves. Fry for 3 minutes, stirring, then pour in the wine and stock. Bring to the boil, then simmer for 10 minutes until the onion wedges are starting to soften and the liquid has reduced. Add in the cherry tomatoes, beans, sugar, bay leaf, remaining rosemary sprig and season with salt and freshly ground black pepper. Give everything a good stir, then bring back to a simmer.
- Sit the chicken legs on top of the bean mixture, skin side up. Lightly season the legs with salt and freshly ground black pepper, and pour over any extra juices from the chicken. Bake for 40 to 45 minutes until the chicken is cooked and crisp, the sauce is bubbling and the onions are soft.
Notes
- This crispy chicken with pancetta and butter beans recipe is easily adapted if you’re cooking for less people - I made two thirds of the recipe to serve 4.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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