Ingredients
Method
1.Using a small sharp knife, cut two 2.5cm (1-inch) slits into each thigh cutlet; fill slits with half the thyme. Season chicken.
2.Heat oil in a large deep frying pan, cook chicken, skin-side down, 5 minutes or until browned lightly.
3.Meanwhile, peel onions, leaving root ends in tack, quarter onions. Turn chicken, then add onion to pan, cook, covered, 5 minutes or until onion is soft and browned lightly.
4.Add garlic to pan with pancetta, anchovies and remaining thyme, cook, stirring, until pancetta is crisp. Add wine and beans, bring to the boil. Reduce heat, simmer, uncovered, 5 minutes or until chicken is cooked through. Season to taste. Serve sprinkled with parmesan.
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