Chicken, Pancetta and Bean Stew with crispy sage leaves

By sarah_carroll

Ingredients

• 1/4 c olive oil
• 150 g pancetta or bacon, chopped
• 1 onion, finely chopped
• 6-8 chicken thigh cutlets on the bone
• 1 T flour, seasoned with salt and pepper
• 200 ml dry white wine
• 300 ml chicken stock, heated
• 400 g can cannellini beans, rinsed, drained
• 2 T thickened cream
• Small handful of sage leaves

Details

Servings 4

Preparation

Step 1

Heat 1 T EVOO in a caserole or deep frypan over medium heat. Add the pancetta and cook for 5-6 minutes until crisp. Use a slotted spoon to transfer to a bowl. Add the onion and cook, stirring for 5 minutes until soft, then set aside.
Bust the chicken with seasoned flour. Add 1T oil to pan and increase the heat to medium high. In 2 batches, brown the chicken thighs all over for 4-5 minutes.
Return the onion and pancetta ot the pan with the wine and simmer for 6 minutes. Pour in the hot stock, bring to the boil, then cover and simmer over medium low heat for 20 minutes.
Add the cannellini beans and simmer for a further 10-15 minutes until the chicken in cooked through and the sauce has reduced slightly, then stir in the thickened cream.
Meanwhile, heat the remaining oil in a small pan over medium heat. Fry the sage leaves for 2 minutes until crisp, then drain on paper towel.
When ready to serve, divide the chicken and bean mixture among plates, then top with a few crispy sage leaves.