Ingredients:

• 1/4 cup diced pancetta
• 6 boneless, skinless organic chicken thighs
• Kosher salt, black pepper
• All-purpose flour for dredging
• Olive oil
• 1 coarsely chopped red onion
• 1 coarsely chopped celery stock
• 4 cloves garlic, crushed, whole
• 1/4 cup dry white wine
• 1/4 cup large green olives
• dash red pepper flakes
• 1 dried bay leaf
• 3 strips lemon peel
• 1 can of Cannellini beans, rinsed
• 2 thyme sprigs
• 2 tablespoons flat-leaf parsley leaves
• 1 tablespoon of rosemary
• 1 cup chicken broth

Directions:

1. Preheat the oven to 375ºF. Season the chicken thighs on both sides with salt and pepper. Sauté the pancetta on stovetop over medium heat under browned and remove with a slotted spoon. Add the thighs skin side down and lightly brown, 5 to 6 minutes. Turn the thighs over and cook for about 3-4 minutes until lightly brown. Transfer to Dutch oven or ceramic oven dish.
2. Reduce the heat to medium-low, add the cooked pancetta, onion, celery, and garlic, cook until the onion is translucent, about 5 minutes. Pour in the wine and simmer for about 2 minutes to burn off the alcohol. Stir in the beans, olives, red pepper flakes, bay leaves, lemon zest, rosemary, parsley, thyme, then pour in the chicken broth. Increase the heat, bring the liquid to a simmer.
3. Pour the mixture into the Dutch oven or ceramic oven dish over the single layer of chicken thighs. Transfer to the oven and cook for about 20 minutes, until the chicken is cooked through. The thermometer inserted should read 165ºF.
4. Turn on the broiler for two minutes to brown the top of the chicken. Remove from the oven and transfer to a serving platter. Garnish with the parsley leaves.