Chicken with thyme and white beans
This chicken with thyme and white beans is a beautiful midweek dinner recipe – it has everything going for it, flavour, texture and an amazing aroma.
chicken thigh cutlets, skin on
2 tablespoons thyme, leaves picked
1 tablespoon olive oil
8 brown pickling onions
2 cloves garlic, finely sliced
100 grams bacon/macon, thinly sliced
2 anchovy fillets, drained
1/4 cup dry red wine
2 cans white beans, rinsed, drained
25g parmesan cheese, finely grated
Salt to taste
Ground black pepper to taste
Prepare all your ingredients.
Cut two 2.5cm slites into each chicken cutlet with a sharp knife. Fill the slits with half the thyme. Season well with salt and ground black pepper. Heat the oil in large, deep saucepan over medium heat, cook chicken, skin-side down, for 5 minutes or until browned.
Turn chicken skin side up and add onion to pan, cook, covered, about 5 minutes or until onions are soft and browned lightly.
Add the garlic, anchovies, bacon/macon and remaining thyme around the chicken; cook, stirring, until pancetta is crisp. Add the wine and beans; bring to the boil. Reduce the heat and simmer, uncovered, about 5 minutes or until chicken is cooked. Season to taste.
Serve sprinkled with cheese.