Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chicken, parma ham & bean supper. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Chicken, Parma ham & bean supper is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Chicken, Parma ham & bean supper is something that I’ve loved my entire life. They’re fine and they look fantastic.
Creamy brie cheese tucked into chicken breast covered in Parma ham (prosciutto). Easy to make and tastes delicious! The Parma ham can be replaced by bacon, and you can use any cheese you like. This is wonderful served with a cheesy tomato pasta and a leafy green salad.
To begin with this recipe, we must prepare a few ingredients. You can have chicken, parma ham & bean supper using 13 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Chicken, Parma ham & bean supper:
- Get 2 tbsp olive oil
- Make ready 8 chicken thighs
- Prepare 5 slices Parma or Serrano ham, roughly cut into pieces about 3cm
- Prepare 2 leeks, sliced
- Get 1 stick celery, sliced
- Make ready 1 tsp dried rosemary
- Make ready 3 cloves garlic, finely chopped
- Make ready 200 ml dry white wine
- Get 200 ml chicken stock
- Get 1 tbsp grainy mustard
- Get 2 x 400g tins cannellini beans, drained but not rinsed
- Make ready Salt and black pepper
- Prepare Handful parsley or coriander leaves, chopped
Dip each piece of chicken, one at a time, in the flour to lightly coat, shaking off excess. Pan-fry chicken, in batches, until golden. Transfer to a baking tray lined with baking paper; Top chicken with ham, diced tomatoes and cheese. Cut a pocket in each chicken by slicing down one of the long sides bot not cutting right through.
Instructions to make Chicken, Parma ham & bean supper:
- Heat 1 tbsp oil in a casserole dish. Quickly brown the chicken thighs thoroughly in small batches and set aside.
- 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.
- Add the garlic and rosemary, stir gently but thoroughly and cook for another minute.
- 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.
- 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.
- 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.
Transfer to a baking tray lined with baking paper; Top chicken with ham, diced tomatoes and cheese. Cut a pocket in each chicken by slicing down one of the long sides bot not cutting right through. Place chicken breasts in a casserole dish and cover with aluminum foil. Transfer the casserole to lower rack of turbo oven. Spicy chicken breasts wrapped in ham and cooked in halogen (turbo) oven.
So that’s going to wrap this up for this special food chicken, parma ham & bean supper recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!