Wednesday, August 06, 2008

Chicken with Pancetta and Cranberry Beans Over Cheesy Cauliflower Puree

I had never used fresh cranberry beans before, but they came in the CSA box and so I had to find something to do with them. They ended up adding a nice texture to this dish.

-5 chicken thighs, diced
-1 cup pancetta, diced
-1/2 onion, diced

-1 lb cranberry beans, shelled
-3 sprigs fresh thyme
-2 sprigs fresh rosemary

-1 recipe Cheesy Cauliflower Puree

Boil the shelled beans with the herbs and pepper for about 20 minutes, until the beans are tender. At the same time, in a wide pan, render the pancetta and caramelize the onions in the fat. Add the chicken and cook until done. Add the boiled, drained beans to the pan and season with salt and pepper. Serve over the cheesy cauliflower puree.

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