Recipe of Perfect Chicken, Parma ham & bean supper

Hello everybody, it's me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, How to Make Quick Chicken, Parma ham & bean supper. It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Chicken, Parma ham & bean supper, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken, Parma ham & bean supper delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken, Parma ham & bean supper is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken, Parma ham & bean supper estimated approx 65-75 minutes including prep.

To begin with this recipe, we have to prepare a few ingredients. You can cook Chicken, Parma ham & bean supper using 13 ingredients and 6 steps. Here is how you cook that.

Chicken thighs are not only cheaper but well-suited to this style of cooking and don’t dry out as easily as chicken breasts. I cook them bone-on, skin-on for flavour; skinless and boneless chicken thighs also work well but will cook a bit more quickly. I often make this with flageolet beans; it depends what’s in the larder and I suspect that other beans will be good also but haven’t yet tried other types.

Ingredients and spices that need to be Prepare to make Chicken, Parma ham & bean supper:

1. 2 tbsp olive oil
2. 8 chicken thighs
3. 5 slices Parma or Serrano ham, roughly cut into pieces about 3cm
4. 2 leeks, sliced
5. 1 stick celery, sliced
6. 1 tsp dried rosemary
7. 3 cloves garlic, finely chopped
8. 200 ml dry white wine
9. 200 ml chicken stock
10. 1 tbsp grainy mustard
11. 2 x 400g tins cannellini beans, drained but not rinsed
12. Salt and black pepper
13. Handful parsley or coriander leaves, chopped

Steps to make to make Chicken, Parma ham & bean supper

1. Heat 1 tbsp oil in a casserole dish. Quickly brown the chicken thighs thoroughly in small batches and set aside.
2. Deglaze the dish with a very little wine if it looks necessary. Then lower the heat slightly, add the second tbsp oil and cook the leeks for 2 minutes, stirring gently. Then stir in the celery and cook for a further 2 minutes.
3. Add the garlic and rosemary, stir gently but thoroughly and cook for another minute.
4. Add the wine, stirring sufficiently firmly to dislodge any sticking. Add the mustard, stock and beans. Give it all another gentle but thorough stir, add the ham and return the chicken to the dish.
5. Bring back to the boil, occasionally stirring, then reduce heat to a good simmer and put a lid on the casserole dish. Cook for 30-35 minutes or until the chicken is cooked through but still moist and tender.
6. Season to taste, then sprinkle the parsley or coriander on and serve immediately with the carbs of your choice. We usually have a few new potatoes or some granary bread.

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