Easiest Way to Make Ultimate Chicken, Parma ham & bean supper - Free Download

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We hope you got insight from reading it, now let's go back to chicken, parma ham & bean supper recipe. You can have chicken, parma ham & bean supper using 13 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Chicken, Parma ham & bean supper:

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

Instructions 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..

Breast of chicken wrapped in Parma ham. The recipe for this delicious dish is brought to you by two highly respected British chefs who are based in the Pays de la Loire. Parma Ham can also be Bacon. The only reason I actually used Parma Ham in this recipe was because I had some at home. Someone had given me some (like an aunt who went abroad).

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