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

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Appears in Cook's Country December/January 2016

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

SERVES4

TIME30 minutes

Chicken Thighs with Pancetta, White Beans, and Rosemary

WHY THIS RECIPE WORKS

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

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