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Roast Chicken With White Bean Stew And Pancetta

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 cups dried cannellini (white kidney beans; about 1 pound)

2 tablespoons olive oil

6 whole chicken leg-thigh pieces

6 ounces pancetta (Italian bacon), chopped

1 leek (white part only), cut into 1/2-inch cubes

1 small onion, cut into 1/2-inch cubes

1 celery stalk, cut into 1/2-inch cubes

1 small carrot, peeled, cut into 1/2-inch cubes

1 small fennel bulb, trimmed, cut into 1/2-inch cubes

1 bay leaf

6 garlic cloves, chopped

2 tablespoons tomato paste

3 tablespoons all purpose flour

1 cup dry white wine

6 cups low-salt chicken broth

1 6-inch-long fresh rosemary sprig plus 2 tablespoons finely chopped rosemary

2 tablespoons chopped fresh parsley

1 tablespoon finely grated lemon peel

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