Recipe: Stew of Chicken with Cannellini (Spezzatino di Pollo e Fagioli) (Italian)

STEW OF CHICKEN WITH CANNELLINI
(SPEZZATINO DI POLLO E FAGIOLI)

"Livorno, on the Mediterranean coast of Tuscany, is best known for cacciuscco, a flavorful fish soup. But this delicious stew of chicken and white beans is also a flavorful local specialty. Serve with crusty bread and some fresh sauteed chard or kale. It goes well with a bottle of Tuscan wine such as Chianti or Rosso di Montalcino."

1 cup dried cannellini or Great Northern beans
2 cloves garlic, peeled, 1 whole, 1 finely chopped
10 large leaves fresh sage, 4 whole, 6 finely chopped
3 tablespoons olive oil
12 boneless, skinless chicken thighs
Salt and freshly ground black pepper
1/2 cup dry red wine
1 1/2 cups hot chicken broth
2 tablespoons tomato paste
8 stems fresh Italian flat-leaf parsley, leaves only, chopped

Soak the beans in cold water for 8 hours or longer. Drain and discard the soaking water. Rinse under cold water and drain again. Combine the beans with the whole clove of garlic, 4 sage leaves, and 6 cups cold water in a medium saucepan over high heat. When the water begins to boil, lower the heat and simmer, about 1 hour, until the beans are tender. Drain and set aside.

Meanwhile, heat the olive oil over medium-high heat in a heavy large skillet or casserole large enough to hold the chicken in a single layer. Add the chicken, season with salt and pepper, and cook, about 5 minutes on each side, until lightly browned.

Stir in the remaining garlic and sage. Add the wine and cook, about 10 minutes, until it is mostly evaporated.

Combine the broth and tomato paste and add to the meat. Cover the pan and simmer, about 20 minutes, until the meat is tender enough to cut with a wooden spoon.

Add the drained beans to the chicken and continue simmering, covered, about 10 minutes longer. Garnish each serving with parsley.

Makes 6 servings
Source: Fagioli: The Bean Cuisine of Italy by Judith Barrett