Prosciutto-Wrapped Chicken with Cannellini Beans

By ctozzi

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

Details

Servings 4
Adapted from rachaelrayshow.com

Preparation

Step 1

Season chicken with salt and pepper and lots of rosemary. Wrap each piece of chicken in a slice of prosciutto or speck.

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.

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.

Season chicken with salt and pepper and lots of rosemary. Wrap each piece of chicken in a slice of prosciutto or speck.

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.

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.