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 special dish, chicken, parma ham & bean supper. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

An easy & delicious chicken breast recipe, stuffed with mozzarella and wrapped in Parma ham. Find more chicken recipes and dinner ideas at Tesco Real Food. Chicken breasts stuffed with a tasty garlic flavoured butter, wrapped in Parma ham and cooked in stock for rich and tender results.

Chicken, Parma ham & bean supper is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Chicken, Parma ham & bean supper is something which I have loved my entire life. They are nice and they look fantastic.

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

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

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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.

Baguette with grilled chicken, parma ham and guacamole. Chicken Breast wrapped in Parma Ham. 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. We've got loads of recipes and starters for Parma ham, including Parma ham wrapped chicken breasts, asparagus with Parma, monkfish with Parma, pasta and Parma and more.

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