Braised Chicken Thighs with Pancetta, Sage and Beans

Ingredients

• 8 chicken thighs (skin on and bone-in)
• 1 Carrot
• 1 Celery
• 1 Onion
• 2 Garlic (cloves)
• 3.5 oz Pancetta ((100g))
• ⅓ cup dry Italian white wine ((80ml) can omit if preferred)
• 5-6 Sage leaves
• 1-2 sprigs Rosemary
• 1 Bay leaf
• 3.5 cups white beans ((855g/30oz total undrained weight))
• 2 and ¼ cups low-sodium chicken stock ((500ml))
• 2 tablespoons olive oil
• Salt

Steps

1. 1

   Finely chop the carrot, celery and onion and place in a bowl, set aside. Finely chop the garlic and keep it separate. Make up your stock and season the chicken on both sides with salt.

2. 2

   Heat a large saute pan (with high sides) until hot. Add the olive oil, then place the chicken skin side down. Brown the chicken skin side down for 10 minutes, then turn it over and brown for another 10 minutes. Set the chicken aside on a plate.

3. 3

   Next, add the pancetta to the pan and fry until slightly golden. Add the vegetables and herbs and saute for 10 minutes. Add the garlic and saute for another minute until fragrant.

4. 4

   Add the white wine and let it reduce by half, scraping any brown bits from the bottom of the pan. Once reduced, add the chicken back in and pour over the stock. Let it simmer gently, uncovered, for 40 minutes.

5. 5

   Note: If the liquid reduces too much, add ½ cup (125ml) of water to top it up.

6. 6

   After 40 minutes, remove the chicken to a clean plate. Add the cooked beans with a little of their cooking liquid (I like to rinse the beans but keep about 2 tablespoons of their starchy water to add to the sauce, which helps thicken it) and stir into the pan.

7. 7

   If you would like the consistency a little saucier, you can add a splash of water. Cook the beans for about 5-10 minutes until hot and slightly creamy, then serve with the chicken.