- 8 5-7oz bone-in chicken thighs
- 2oz pancetta
- 5 smashed garlic cloves
- 2 sprigs rosemary
- 2 cans cannelloni beans
- 1 cup chicken broth
- 1tb good olive oil
- Brown thighs skin-side down for 7 minutes. Transfer to a 450 degree oven and cook 15-20 minutes.
- Set aside thighs and remove all but 1tb of fat from pan. Cook 2-4 for 3 minutes. Add 5-6 and simmer for 5-7 minutes. Remove garlic and rosemary and drizzle with oil.