Chicken with whitebeans&pancetta
Ingredients Method 1.Using a small sharp knife, cut two 2.5cm (1-inch) slits into each thigh cutlet; fill slits with half the thyme. Season chicken.
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Ingredients
- 4 chicken thigh cutlets (800g), skin on
- 2 tablespoons fresh thyme leaves
- 1 tablespoon olive oil
- 8 (320g) brown pickling onion
- 2 cloves garlic, sliced thinly
- 100 grams pancetta, thinly sliced
- 2 drained anchovy fillets
- 1/4 cup (60ml) dry red wine
- 400 grams canned white beans, drained, rinsed
- 1/3 cup (25g) parmesan finely grated
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