Parma ham wrapped chicken with glazed cannellini beans

Serves: 2


Ingredients (for the chicken):
2 slices parma ham
2 chicken thighs, bone removed
2 tbsp olive oil
8 garlic cloves, peeled, sliced
2 tbsp balsamic vinegar


Ingredients (for the beans):
2 tbsp olive oil
1/2 onion, peeled, chopped
4 garlic cloves, peeled, finely chopped
110g/4 oz canned cherry tomatoes
400g/14 oz cooked cannellini beans (rinse and drain if using canned beans)
salt and pepper
2 tbsp chopped fresh flat leaf parsley


Instructions:
1. Preheat the oven to 200C/400F/Gas 6.
2. Wrap the parma ham around the chicken thigh. Heat the oil in an ovenproof non-reactive frying pan over a medium heat and fry the wrapped chicken thigh, turning frequently, for 4-5 minutes, or until the ham is browned all over. Add the onion, garlic and balsamic vinegar to the pan and transfer to the oven to roast for 12-15 minutes, or until cooked through. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.) Remove from the oven and set the chicken aside on a warm plate to rest for 10 minutes.

3. Meanwhile, for the beans, heat the oil in a frying pan over a medium heat and fry the onion and garlic for 2-3 minutes, or until softened. Add the tomatoes and beans, bring to the boil, then reduce the heat until the mixture is simmering. Simmer for 6-8 minutes, or until the mixture has reduced and thickened. Season, to taste, with salt and freshly ground black pepper and stir through the parsley.

4. To serve, spoon the beans onto a serving plate. Carve the chicken breast into three slices and place on top of the beans.