Crispy Chicken with Pancetta and Butter Beans
Tender chicken with crispy skin on a bed of pancetta, butter beans, tomatoes and red onions.
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.
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.