Pan-roasted Chicken over White Bean Ragout

Pan-roasted Chicken over White Bean Ragout

Oven-roasted Chicken over White Bean Ragout
  • 1 ea. Chicken Breast, skin on
  • 3 tbsp. Pancetta, chopped and cooked (Substitute Bacon)
  • 2 ea. Cloves Garlic, chopped
  • 1/4 ea. Onion, julienne
  • 1 tbsp. Pesto, store bought
  • 1 cup White Beans, canned
  • 1/4 cup White Wine
  • 1/2 cup Chicken Stock
  • 1 tbsp. Butter
  • 1 tbsp. Olive Oil
  • 4 ea. Broccoli Rabe Stalks (blanched and shocked in Ice Water)
  • Salt and Pepper, to taste


  1. Pre-heat oven to 350 degrees.
  2. Season Chicken with Salt and Pepper.
  3. Drizzle Olive Oil into a medium-high heat pan. Place Chicken in pan and cook for 4-5 minutes until golden then flip over. Continue to cook for another 4 minutes.
  4. Transfer to an oven safe pan and into the oven. Cook till the internal temperature reaches 165 F. (20-25 minutes).
  5. While the Chicken cooks, add Pancetta or Bacon, Garlic and Onions to the pan. Cook until onions are caramelized and golden brown. Add Pesto, Beans, White Wine. Simmer for 3 minutes then add Chicken Stock.
  6. In another pan, saute Broccoli Rabe and season with Salt and Pepper.
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