Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, chicken, parma ham & bean supper. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Chicken, Parma ham & bean supper is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Chicken, Parma ham & bean supper is something which I have loved my whole life. They’re nice and they look wonderful.
Heat the oil in a pan and sear the chicken and ham parcels on both sides until golden. Wrap each fillet neatly with Parma ham. Heat remaining oil in a pan and fry onion and garlic over gentle heat to soften but not brown.
To get started with this particular recipe, we have to prepare a few components. You can cook 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:
- Take 2 tbsp olive oil
- Take 8 chicken thighs
- Prepare 5 slices Parma or Serrano ham, roughly cut into pieces about 3cm
- Make ready 2 leeks, sliced
- Get 1 stick celery, sliced
- Prepare 1 tsp dried rosemary
- Take 3 cloves garlic, finely chopped
- Make ready 200 ml dry white wine
- Get 200 ml chicken stock
- Make ready 1 tbsp grainy mustard
- Get 2 x 400g tins cannellini beans, drained but not rinsed
- Make ready Salt and black pepper
- Get Handful parsley or coriander leaves, chopped
Prepare the chicken by slicing a pocket in the chicken breasts. Spoon pesto and cream cheese into the pocket of each chicken breast, and wrap with two slices of prosciutto. Add the oil to the pan and add two of the chicken breasts. Cook the other two breasts in the same way.
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.
Remove the pan from the heat and add the garlic and lemon juice. Toss in the drained beans and potatoes and crumble in the Parma ham. Divide the chicken and veg between four plates. Close the pockets and wrap each chicken breast in a slice of Parma ham. Arrange in a shallow baking dish and add the stock and white wine or Marsala.
So that is going to wrap this up for this special food chicken, parma ham & bean supper recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
