Roast Chicken With White Bean Stew And Pancetta Food

ROASTED CHICKEN BREAST WITH PANCETTA, LEEKS AND THYME

Steps:

• Preheat the oven to 200°C/400°F/gas 6. Put 1 chicken breast, skin removed, in a bowl. Trim and wash a large leek, remove the outer leaves, then slice it into 0.5cm/¼ inch pieces. Add these to the bowl with the leaves of a few sprigs of fresh thyme, a good lug of olive oil, a pinch of sea salt and freshly ground black pepper and a small swig of white wine and toss together. Place your leek and flavourings from the bowl into the tray, then wrap the chicken breast in 4 slices of pancetta. This will not only flavour the chicken but also protect it while it cooks. Try and bend the sides of the tray in towards the chicken so the leeks don't burn during cooking. Drizzle with olive oil, place a couple of whole thyme sprigs on top and cook in the middle of the oven for 25 to 35 minutes.

EASY CHICKEN CASSEROLE

Steps:

• Heat the oil in a large pan, add the chicken, then fry until lightly browned. Add the veg, then fry for a few mins more. Stir in the herbs and stock. Bring to the boil. Stir well, reduce the heat, then cover and cook for 40 mins, until the chicken is tender.
• Stir the beans into the pan, then simmer for 5 mins. Stir in the parsley and serve with crusty bread.

BEAN CASSOULET WITH FENNEL SPICED CHICKEN AND ROASTED VEGETABLES

Steps:

• Trim the Brussel sprouts by removing the tough outer leaves and stems. Halve lengthwise. Cook the Brussel sprouts in a cast iron casserole or oven-proof skillet in boiling salted water for 8 to 10 minutes. Drain and set aside.
• Peel the onion, cut through the stem into 6 equal wedges, and trim any ragged tops. Wipe dry the casserole dish and heat 1/4 cup oil in it. When the oil is hot but not smoking, add the onions. While the onions are cooking, halve the parsnips lengthwise, then in bite-size wedges and add to the onions. While the parsnips and onions are cooking, cut the carrots and celery in the same manner as the parsnips and add to the vegetables already cooking in the casserole dish. Continue cooking the vegetables until lightly browned on all sides, 1 to 2 minutes, turning as needed. Add the cooked Brussels sprouts to the dish. Season with salt, to taste. Cook until all the vegetables are well browned, about 10 minutes, turning as needed. Remove the vegetables to a bowl and season with 2 tablespoons of Fennel Spice Rub to coat. Remove the vegetables from the casserole dish and set aside.
• Preheat the oven to 425 degrees F.
• Cut the chicken into bone-in serving pieces (2 drumsticks, 2 thighs, and 8 half pieces of breast). Heat the remaining 1/4 cup of oil in the casserole dish over high heat. Season the chicken pieces well on both sides with the remaining Fennel Spice Rub. When the oil is hot but not smoking, add the chicken pieces skin side down, in batches if necessary. Cook until the chicken is dark brown on all sides, about 12 to 15 minutes. Remove the chicken from the dish. Tilt the pan and pour off all but 2 tablespoons of fat. Reduce the heat to medium, add the garlic and pancetta, and cook until golden, about 1 to 2 minutes.
• Add the beans and their liquid into the casserole dish with the pancetta. Bring to a simmer. Add the reserved vegetables and the chicken, skin side up. Roast, uncovered, until the chicken is fully cooked and the surface is nicely browned, 25 to 30 minutes. Let rest at room temperature for 10 to 15 minutes before serving warm.
• Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
• Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

CHICKEN & WHITE BEAN STEW

Steps:

• Cook onions in dressing in medium saucepan on medium heat 3 min., stirring occasionally. Add chicken and garlic; cook 5 min. or until chicken is no longer pink, stirring occasionally. Stir in tomatoes and basil; simmer 8 min. or until chicken is done.
• Add beans; stir. Cook 2 min. or until heated through, stirring occasionally.
• Serve topped with cheese.

ROAST LEG OF LAMB WITH RAGOUT OF WHITE BEANS, GARBANZO BEANS, ARTICHOKE, PANCETTA AND OVEN DRIED TOMATOES

Steps:

• For the Lamb: Preheat the oven to 475 degrees F. Combine the crumbs, garlic, herbs, olive oil and mustard in a small bowl. Season with salt and pepper. Place the lamb on a rack in a baking pan. Season the lamb with salt and pepper to taste. Spread half of mustard mixture on inside of lamb. Roll and secure with string. Sear lamb on all sides and bake in the oven for 15-20 minutes, until lightly golden. Reduce the heat to 350 degrees, remove the lamb and spread the remaining 1/2 of mustard mixture evenly over the top. Return to the oven and continue roasting until medium rare, about 1 1/4 hours. Let rest 10 minutes and slice thinly on the bias.
• For the Bean Ragout: Heat olive oil in a medium saucepan over medium heat. Add shallots, carrots and celery and sweat for 5 to 7 minutes. Increase heat to high and add the cooking liquids and chicken stock. Cook until reduced to 2 cups and strain. Place the beans and artichokes in the saucepan and add the stock. Cook until the liquid has reduced to 1/4 cup. Add the butter, thyme and parsley and season with salt and pepper to taste. Spoon the mixture onto a platter and top with the pancetta and tomatoes.

CHICKEN, ROSEMARY AND WHITE BEAN STEW

Steps:

• Heat oil in a soup pot, add chicken and brown over high heat Reduce heat to medium high, add onion, carrots, garlic and bacon, and cook until onions begin to brown.
• Add vinegar and wine and bring to a boil, simmer over medium heat until liquid is reduced by 1/3.
• Add beans, rosemary and chicken broth, cover and simmer on low for 20 minutes.
• Season with salt and pepper and ladle into soup bowls.

CHICKEN AND WHITE BEAN STEW

Steps:

• In a large soup pot or Dutch oven, cook the bacon over medium heat until cooked, but not crisp (about 5 minutes).
• Add the onion and garlic; cook, stirring, until softened (about 5 minutes).
• Add the potatoes and chicken broth; simmer until the potatoes are just tender (about 15 minutes).
• Meanwhile, pull the meat off the rotisserie chicken, discarding skin and bones.
• Add the chicken and white beans to the stew; cook until heated through.
• Just before serving, stir in the arugula and season to taste with salt and freshly ground black pepper.

ROAST CHICKEN WITH WHITE BEAN STEW AND PANCETTA

Steps:

• Place beans in large saucepan. Add enough water to cover by 4 inches. Let stand overnight.
• Preheat oven to 350°F. Heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, cook chicken until golden brown, about 7 minutes per side. Transfer chicken to large plate. Add pancetta and next 6 ingredients to same pot. Cook until vegetables begin to brown and soften, stirring frequently, about 10 minutes. Add garlic; stir 1 minute. Add tomato paste; stir 2 minutes. Add flour; stir 1 minute. Add wine and simmer 1 minute. Drain beans. Add beans to pot; stir to combine. Add broth; season with salt and pepper. Place rosemary sprig and chicken atop bean mixture.
• Cover pot; transfer to oven. Braise until chicken and beans are very tender, about 1 hour. Transfer chicken to plate. Season beans with salt and pepper.
• Mix 2 tablespoons finely chopped rosemary, parsley, and lemon peel in small bowl. Divide beans among 6 shallow bowls. Top each with chicken. Sprinkle each with parsley mixture and serve.

ROAST STUFFED CHICKEN

Steps:

• Heat oven to 325°F.
• Mix hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just until moistened. Set aside. (Do not stuff chicken until ready to bake.)
• Stuff chicken lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; sprinkle with thyme.
• Bake 1 hour 40 min. or until chicken is done (165°F) and stuffing is heated through (165ºF), basting occasionally with pan juices.