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Chicken, pancetta and bean stew with sage

delicious. magazine
  • 0 minutes
  • Serves 4

INGREDIENTS

6

Chicken thighs on the bone

140 g

Pancetta cubes

1

tin Haricot beans

1

Small handful Sage, fresh leaves

1

White onion

300 milliliters

Chicken stock, hot

1 tbsp

Plain flour, seasoned

3 tbsp

Olive oil

2 tbsp

Double cream

200 milliliters

White wine