Braised Chicken with White Beans and Spinach

This recipe is from Clinton Kelly on The Chew. I double the amount of cannelloni beans as we like them plus added extra spinach. This recipe serves 2 plus enough leftover for lunch for Kevin to take to work. I revised only a smudge this time and cooked my proscuitto in the oven not to crisp but just a little to firm up. Thinking it retrospect it would have been just as good the way the recipe wanted it uncooked! Also should have cut it into ribbons would have mane it easier to eat with chicken. As you can see forgot to add Proscuitto to first picture so the second picture shows it added with broccolini that we had on side.

4 chicken thighs ( I used boneless and skinless)
EVOO
1 T unsalted butter
1 small onion thinly sliced
3 garlic cloves mashed
1 rosemary sprig (leaves finely chopped)
1/4 c white wine (Pinot Grigio is what I used)
1 c chicken stock
14 oz can cannelloni beans (drained and rinsed)
2 c  fresh spinach
1/2 lemon zest and juice
4 slices proscuitto (SLICED INTO RIBBONS )
Parsley to garnish
S/P

In small dutch over or sauté pan heat EVOO. Add chicken thighs seasoned with salt and pepper and sear 3-4 minutes until brown on each side and remove from pan.

Add butter stir in onions and salt --saute until translucent 3-4 minutes. Add rosemary and garlic and cook until fragrant. Deglaze pan with white wine and then add chicken and broth. Bring to a boil and then reduce to simmer. Cover and cook about 15 minutes for boneless chicken ( 20-25 if bone in)

Remove chicken. Stir in beans and spinach cover and simmer about 5 minutes to let the flavors blend.

Plate spinach bean mixture top with chicken them drizzle EVOO zest, juice,parsley and top with proscuitto