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Prosciutto-Wrapped Chicken with Cannellini Beans

Prosciutto-Wrapped Chicken with Cannellini Beans


  • 8 boneless, skinless chicken thighs

  • Salt and pepper

  • 2 tablespoons rosemary, finely chopped

  • 8 slices prosciutto di Parma or speck (smoky ham)

  • 3 tablespoons extra virgin olive oil (EVOO), divided

  • 2 ribs celery, finely chopped

  • 2 carrots, chopped

  • 1 onion, chopped

  • 1 small chili pepper, seeded and finely chopped

  • 3-4 cloves garlic, finely chopped

  • 2 tablespoons tomato paste

  • 1/2 cup white wine

  • 1/2 cup chicken stock

  • 2 cups passata or tomato purée

  • 1 can cannellini beans (15 ounces), drained

  • A few leaves of basil, torn

  • Crusty bread, for mopping


Season the chicken with salt and pepper and lots of rosemary. Wrap each piece of chicken in a slice of prosciutto or speck. Heat 2 tablespoons EVOO in a Dutch oven or deep skillet. Brown the chicken pieces for 3 minutes on each side or until the ham is crisp; remove to a plate. To the same pan, add the remaining EVOO, a turn of the pan, celery, carrot, onion, chili pepper and garlic. Season with salt and pepper and cook, partially covered, until soft, stirring frequently, 10-12 minutes. Stir in the tomato paste; cook for 1 minute, then add the wine, stock, tomato puree, beans and basil. Set the chicken back into the pan and simmer for 10 minutes more. Serve with crusty bread for mopping.