CANNELLINI****White Beans with Chicken and Onion Confit

By Unblond1

15/09/13 - we both liked this very much.

Ingredients

• OPTIONAL TOPPING:
• 2 tbsp. EVOO
• 1 large onion, thinly sliced
• 6 cloves garlic, thinly sliced
• 1 leek, thinly sliced
• 1 stalk celery, thinly sliced
• 1 pinch red pepper flakes
• 2 ounces diced pancetta, spicy if you have it
• 6 ounces shredded deli chicken [or skinless, boneless chicken breast, cut into very thin strips - (This is important, if they're too thick, they will be tough on serving)]
• 1 sprig fresh rosemary
• 4 sprigs fresh thyme
• 2 tbsp. thinly sliced fresh sage
• 1 large can navy or cannellini beans, drained and rinsed
• 1/2 cup chicken broth
• Sea salt and freshly ground black pepper
• 3 ounces baby spinach, kale, Swiss chard or combination
• 2 tbsp. chopped flat-leaf parsley
• 2 ounces goat cheese, crumbled
• 1/4 cup panko
• 2 tbsp. grated parmigiano
• 1 tbsp. EVOO
• 1 dash smoked paprika (Optional)

Details

Servings 4

Preparation

Step 1

* In a large saucepan, heat the olive oil until shimmering. Add the pancetta, onions, garlic, leek and celery, along with the rosemary and thyme, tied together or wrapped in a leek leaf, and crushed red pepper and season with salt and pepper. Cover and cook over moderately high heat, stirring occasionally, until just softened, about 5 minutes.

* Uncover and cook over moderately low heat, stirring occasionally, until the onions are very soft and lightly caramelized, about 15 minutes longer.

* Increase the heat slightly and add the chicken and saute briefly (if using raw chicken), just to colour. Stir in the sage and fry briefly to crisp, then stir in the beans and the broth and simmer until stewy, about 10-15 minutes, adding more broth if necessary.

* Stir in the spinach, basil, goat cheese and parsley and season with salt and pepper. Divide in two and freeze one portion.

* Place individual servings in oven-proof dishes and re-heat, covered lightly with foil, at 425° for 20 - 30 minutes, until hot.

* Sprinkle with topping mixture and heat another 8 - 10 minutes, uncovered, until topping is browned and crispy, then serve.

* Alternately, reheat gently in a pot and serve as is with a piece of garlic toast on the side.

*NUTRITION:*

Calories 304.1
Total Fat 11.4 g
Saturated Fat 2.3 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 4.9 g
Cholesterol 40.5 mg
Sodium 477.6 mg
Potassium 334.1 mg
Total Carbohydrate 29.9 g
Dietary Fiber 6.9 g
Sugars 3.5 g
Protein 22.3 g

WITH OPTIONAL TOPPING:

Calories 385.2
Total Fat 17.2 g
Saturated Fat 4.3 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 7.4 g
Cholesterol 51.1 mg
Sodium 547.7 mg
Potassium 334.1 mg
Total Carbohydrate 33.4 g
Dietary Fiber 7.0 g
Sugars 4.3 g
Protein 26.4 g