CHICKEN, LEEK AND BEAN BRAISE

From Bold Bean Co

Serves 4

Ingredients:

4 slices pancetta, finely diced

1 t olive oil

Truffle salt and black pepper

4 bone in, skin on chicken thighs

2 large leeks, trimmed, halved lengthwise and cleaned

3 garlic cloves, sliced

1 t dried thyme

1/2 c prosecco or white wine

2 T whole grain mustard

3 T crème fraîche

1/4 t dried black garlic granules

3 - 4 c cooked cannellini or pinto beans (2 cans)

Methodology:

Place the pancetta in a pot or dutch oven over medium heat.  Cook until crisp and fat has rendered.  Remove pancetta to the side and reserve fat in pan.  Add olive oil.

Season the chicken with truffle salt and pepper, and sear skin down in the pot for 12-15 minutes, or until well golden.  Turn the heat down if the skin is browning too fast.  Flip chicken and cook for another 4 minutes, then move off heat to a plate.

Remove all but 3 T chicken fat, and supplement with butter if there's not enough fat in the pot.  Reduce heat to medium.

Add the leeks, stir well and add 1/2 t truffle salt.  Cook, stirring occasionally, until the leeks begin to caramelize, 8-10 minutes.  Add garlic and thyme and cook for another minute.

Deglaze with the wine and simmer, scraping the bottom and edges of the pot, until the wine has almost entirely evaporated.  

Stir in the mustard, crème fraîche and dried garlic, and pour in the beans, rinsing the container with 1-2 c water and adding that to the pot as well.  Stir well, and taste for seasoning, but be aware that the braise will reduce a little as it cooks.  

Bring to boil, then reduce heat to medium low.  Add the chicken thighs, skin up, and simmer for 15 minutes.

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Serve with mashed potatoes or fresh pasta and broccolette.