Chicken Thighs with Pancetta, White Beans, and Rosemary

Name: Chicken Thighs with Pancetta, White Beans, and Rosemary
Yield: Serves 4
Ingredients: 8 (5- to 7-ounce) bone-in, chicken thighs, trimmed; , Salt and pepper; 2 teaspoons, extra-virgin olive oil, plus extra for drizzling; 2 ounces, pancetta, chopped fine; 5 , garlic cloves, peeled and smashed; 2 sprigs, fresh rosemary; 2 (15-ounce) cans, cannellini beans, rinsed; 1 cup, chicken broth; 1 tablespoon, chopped fresh parsley

Main Courses
Pork
Beans
Chicken
Weeknight

Appears in Cook's Country December/January 2016

Cooking the beans with rendered chicken fat and pancetta gives them bold, meaty flavor.

SERVES 4

TIME 30 minutes

Chicken Thighs with Pancetta, White Beans, and Rosemary

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