Chicken Prosciutto-Wrapped with Cannellini Beans

Yields: 4
Chicken Prosciutto-Wrapped  with Cannellini Beans
Chicken Prosciutto-Wrapped  with Cannellini Beans

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    boneless, skinless chicken thighs

  • Salt and pepper

  • 2

    tablespoons rosemary, finely chopped

  • 8

    slices prosciutto di Parma or speck (smoky ham)

  • 3

    tablespoons EVOO – Extra Virgin Olive Oil, divided

  • 2

    ribs celery, finely chopped

  • 2

    carrots, chopped

  • 1

    onion, chopped

  • 1

    small chili pepper, seeded and finely chopped

  • 3 to 4

    cloves garlic, finely chopped

  • 2

    tablespoons tomato paste

  • 1/2

    cup white wine

  • 1/2

    cup chicken stock

  • 2

    cups passata or tomato purée

  • 1

    15-ounce can cannellini beans, drained

  • A few leaves of basil, torn

  • Crusty bread for mopping

Directions

Season chicken with salt and pepper and lots of rosemary. Wrap each piece of chicken in a slice of prosciutto or speck. Step Heat 2 tablespoons EVOO in a Dutch oven or deep skillet. Brown the chicken pieces 3 minutes on each side or until ham is crisp; remove to a plate. Step To the same pan add remaining EVOO, a turn of the pan, celery, carrot, onion, chili and garlic. Season with salt and pepper, and cook partially covered until soft, stirring frequently 10-12 minutes. Stir in tomato paste, cook 1 minute then add wine, stock, tomato purée, beans and basil. Set chicken back into pan and simmer 10 minutes more. Serve with crusty bread for mopping.

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