Braised Chicken Thighs With White Beans, Pancetta, and Rosemary | Louisiana Kitchen & Culture
louisiana.kitchenandculture.com
Seasoned chicken and pancetta simmer in a flavorful bean broth, pressure cooked for tender results or slow-cooked for rich flavor—serve with herbed bean sauce.
Ingredients
- 8 (5-to 7-ounce) bone-in chicken thighs, trimmed
- Salt and pepper
- 1 tablespoon extra-virgin olive oil, plus extra for drizzling
- 2 ounces pancetta, chopped fine
- 5 garlic cloves, peeled and smashed
- 2 (15-ounce) cans cannellini beans, rinsed
- ½ cup water
- 2 sprigs fresh rosemary
- 1 tablespoon chopped fresh parsley
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