Lemon and Rosemary Roasted Chicken Thighs on a Bed of Umbrian White Beans and Pancetta

4 Bone- in, skin- on Chicken Thighs
2 TSP Rosemary; Chopped
1 TSP Lemon Zest
Salt and Pepper to taste
Extra Virgin Olive Oil

For The Umbrian White Beans:
2 Medium White Onions- Diced
12 Cherry Tomatoes cut in half
2 TSP Garlic
35 ML White Wine
2 TSP Thyme
25ML Heavy Cream
Salt and Pepper to taste
Pancetta 20 Grams cut into 2cm slices
2 TBSP Parmesan
15 GRAMS Chopped Parsley
1 Can of Kidney Beans- Drained

1. In a bowl mix together rosemary, lemon zest and olive oil.

2. Pour over the chicken and season with salt and pepper. Set aside at room temperature for 20 mins.

3. Pre-heat your oven at 375 degrees and roast for 25 minutes.. The juices should run clear, once they do your chicken is cooked.

4. In a pan on medium heat, add the olive oil and sauté the pancetta until most of the fat has been rendered. Drain the pancetta, but save the fat.

5. Add rendered fat back into the pan & sauté the garlic and onions until translucent.

6. To this add the halved cherry tomatoes, thyme & pancetta sauté on high heat for 2 mins,

7. Add in the white kidney beans; sauté for 2 minutes more & then de-glaze the pan with white wine.

8. Allow the white wine to reduce by half. Once reduced, add the heavy cream and further reduce by almost a third. Season to taste and finish with parmesan.

9. To assemble, paddle the beans at the bottom of a platter. Top with the chicken and drizzle generously with olive oil.

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