Ingredients

• 2 cups dried cannelloni beans (about one pound)
• 2 tablespoons olive oil
• 6 whole chicken leg-thigh pieces
• 6 ounces pancetta or bacon chopped
• 1 leek white part only but into ½ inch cubes
• 1 onion, cut into ½ inch cubes
• 1 celery stalk cut into ½ inch cubes
• 1 carrot peeled and cut into ½ inch cubes
• 1 fennel bulb, trimmed and cut into ½ inch cubes
• 1 bay leaf
• 6 garlic cloves chopped
• 2 tablespoons tomato paste
• 3 tablespoons flour
• 1 cup dry white wine
• 6 cups chicken broth
• 1 six inch fresh rosemary sprig
• 2 tablespoons chopped parsley
• 1 tablespoons grated lemon peal

Instructions

1. Place beans in a large saucepan. Add water to cover and let stand overnight.
2. Preheat oven to 350 degrees. Heat oil in large pot over medium. Sprinkle chicken with salt and pepper.
3. Working in batches, cook chicken until golden on each side.
4. Transfer chicken to large plate.
5. Add pancetta and next six ingredients to same pot. Cook until vegetables begin to brown and soften, stirring frequently, about 10 minutes.
6. Add garlic, stir one minutes. Add tomato paste, stir two minutes. Add flour; stir one minute. Add wine and simmer one minute.
7. Drain beans and add to the pot. Stir to combine. Add the broth; season with salt and pepper. Place rosemary sprig and chicken atop bean mixture. Cover. Transfer to oven and braise for about one hour.
8. Mix two tablespoons finely chopped rosemary, parsley and lemon peel in small bowl. Divide beans among shallow bowls and top each with chicken. Sprinkle each with parsley mixture.

Comments: A hearty stew/ soup great for the winter months.