Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, chicken, parma ham & bean supper. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Chicken, Parma ham & bean supper is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Chicken, Parma ham & bean supper is something which I’ve loved my whole life.
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.
To begin with this particular recipe, we must prepare a few components. You can have 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
- Make ready 8 chicken thighs
- Make ready 5 slices Parma or Serrano ham, roughly cut into pieces about 3cm
- Prepare 2 leeks, sliced
- Prepare 1 stick celery, sliced
- Get 1 tsp dried rosemary
- Take 3 cloves garlic, finely chopped
- Take 200 ml dry white wine
- Get 200 ml chicken stock
- Get 1 tbsp grainy mustard
- Get 2 x 400g tins cannellini beans, drained but not rinsed
- Make ready Salt and black pepper
- Take Handful parsley or coriander leaves, chopped
Mozzarella Stuffed Chicken Wrapped in Parma Ham Recipe. View top rated Chicken parma ham recipes with ratings and reviews. Chicken Burgers In Parma Ham, Chicken With Parma Ham And Sardines, Chicken Wrapped With Parma Ham, etc. A selection of delicious Parma ham recipes, from light starters to meaty mains, to ham and egg breakfast dishes..
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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