Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, chicken, parma ham & bean supper. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really 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 stuffed with mozarella wrapped in parma ham' moments. 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 favored of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Chicken, Parma ham & bean supper is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook chicken, parma ham & bean supper using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Chicken, Parma ham & bean supper:
- Prepare 2 tbsp olive oil
- Get 8 chicken thighs
- Take 5 slices Parma or Serrano ham, roughly cut into pieces about 3cm
- Prepare 2 leeks, sliced
- Get 1 stick celery, sliced
- Prepare 1 tsp dried rosemary
- Get 3 cloves garlic, finely chopped
- Get 200 ml dry white wine
- Make ready 200 ml chicken stock
- Make ready 1 tbsp grainy mustard
- Get 2 x 400g tins cannellini beans, drained but not rinsed
- Take Salt and black pepper
- Make ready 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. Parma ham is the most well known of Italy's cured ham, produced in the province of Parma. Baguette with grilled chicken, parma ham and guacamole. Chicken Breast wrapped in Parma Ham..
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.
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