Chicken, pancetta and bean stew with sage

Chicken, pancetta and bean stew with sage
  • Serves icon Serves 4
  • Time icon Takes 10 min to make, 45 min to cook

A rustic Italian stew recipe that, with the first mouthful, will transport you to an Umbrian cucina.

Nutrition: per serving

Calories
541kcals
Fat
26.3g (8.1g saturated)
Protein
51.2g
Carbohydrates
18.5g (2.5g sugar)
Salt
2g
Calories
541kcals
Fat
26.3g (8.1g saturated)
Protein
51.2g
Carbohydrates
18.5g (2.5g sugar)
Salt
2g

Ingredients

  • 3 tbsp olive oil
  • 140g pancetta cubes
  • 1 white onion, finely chopped
  • 6-8 chicken thighs on the bone, with skin
  • 1 tbsp plain flour, seasoned
  • 200ml white wine
  • 300ml chicken stock, hot
  • 400g tin haricot beans, drained, rinsed
  • Small handful fresh sage leaves
  • 2 tbsp double cream

Method

  1. Heat 1 tbsp of the oil in a large casserole. Add the pancetta and fry until crisp. Use a slotted spoon to transfer to a bowl. Add the onion to the casserole and cook until soft. Add to the bowl with the pancetta.
  2. Dust the chicken thighs in the flour. Add another 1 tbsp oil to the casserole, increase the heat and fry the chicken until golden all over.
  3. Return the onion and pancetta to the casserole along with the wine and bubble until reduced by two-thirds. Pour in the hot stock, bring to the boil, cover and simmer for 20 minutes. Add the beans and simmer, uncovered, for another 10 minutes until the chicken is cooked through.
  4. Meanwhile, heat the remaining oil in a frying pan over a medium heat and fry the sage leaves until crisp. Drain on kitchen paper. Stir the cream into the stew. Season. Serve, garnished with the crispy sage.

delicious. tips

  1. You can save money by buying a whole chicken instead of thighs and jointing it into 8 pieces.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe now

Rate & review

Rate

3.2 votes

Reviews

Read what others say...

  1. Oh this is good, like a cassoulet without all the grease, this could be adapted and tweaked in so many ways too depending on your mood, I made it as per the recipe, next time will add some bruised garlic cloves, loved it.

Share your thoughts...

Rate & review

Rate

3.2 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month, save over 40% and get a free 1 year tastecard membership

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine