Chicken with pancetta and white beans

chicken with pancetta and white beans



1.Using a small sharp knife, cut two 2.5cm (1-inch) slits into each chicken cutlet, fill slits with half the thyme. Season chicken.
2.Heat oil in large deep frying pan, cook chicken, skin-side down, about 5 minutes or until browned lightly.
3.Meanwhile, peel onions, leaving root ends intact, quarter onions. Turn chicken and add onion to pan, cook, covered, about 5 minutes or until onion is soft and browned lightly.
4.Meanwhile, peel and finely slice garlic, add to pan with pancetta, anchovies and remaining thyme, cook, stirring, until pancetta is crisp. Add wine and beans, bring to the boil. Reduce heat, simmer, uncovered, about 5 minutes or until chicken is cooked. Season to taste.
5.Serve sprinkled with cheese.

Pancetta is an Italian unsmoked bacon prepared from pork belly, cured in salt and spices, then rolled into a sausage shape and dried for several weeks. Flavoured with sweet and savoury spices, such as black pepper, fennel and nutmeg, and with a rich layer of fat, when cooking with pancetta, a little goes a long way.