PROSCIUTTO-WRAPPED CHICKEN WITH CANNELLINI BEANS

This was a Rachael Ray recipe that I revised because I did not have prosciutto but did have it cubed - it was a great cool weather meal. 

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• 8 boneless, skinless chicken thighs ( I used a package of chicken tenders because that is what I had on hand)
• Salt and pepper
• 2 tablespoons rosemary, finely chopped (plus I used a few extra sprigs)
• 8 slices prosciutto di Parma  (NOPE only had 4 oz chopped prosciutto from Trader's)
• 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 ( didn't have on hand used red pepper flakes 1tsp)
• 3-4 cloves garlic, finely chopped
• 2 tablespoons tomato paste
• 1/2 cup white wine
• 1/2 cup chicken stock
• 2 cups tomato purée
• 1 can cannellini beans (15 ounces), drained
• A few leaves of basil, torn
• Crusty bread, for mopping

Serves 4

Season the chicken with salt and pepper and lots of rosemary. Wrap each piece of chicken in a slice of prosciutto or speck. I couldnt so just the chicken so far seasoned.

Heat 2 tablespoons EVOO in a Dutch oven or deep skillet. Brown the chicken pieces for 2-3 minutes on each side or until the ham is crisp; remove to a plate. AS YOU CAN SEE COOKED MY CUBED PROSCIUTTO SIMULTANEOUSLY AND REMOVED UNTIL ALL BATCHES CHICKEN COMPLETE

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 ( ALONG WITH THE CRISPY PROSCIUTTO CUBES)and simmer for 10 minutes more. I also put 2 extra springs rosemary in for the last 10 minutes

Serve with crusty bread for mopping. (Since we are trying to cut down on bread ate it as is)