Chicken, Parma ham & bean supper
Chicken, Parma ham & bean supper

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chicken, parma ham & bean supper. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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

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

A selection of delicious Parma ham recipes, from light starters to meaty mains, to ham and egg breakfast dishes. Homemade chicken parmesan, whether breaded and baked or pan-fried, is an easy dinner sure to please a crowd. Get the best and cheesiest recipes for chicken parmesan. Schwartz recipe for Chicken with Parma Ham, ingredients and recipe ideas for Chicken and Italian cooking.

Steps 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.

Cheese-stuffed chicken breasts wrapped in ham and baked in halogen (turbo) oven. For the chicken, wrap the chicken fillets in the parma ham and place onto a baking sheet. Transfer to the oven and bake for five minutes, or until hot all the way through. 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.

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