Pan-Roasted Chicken Thighs with Nduja, Butter Beans & Crispy Sage

Few ingredients capture the fiery soul of Southern Italy quite like 'nduja. Originating from Calabria, this spreadable, chili-spiked cured pork paste melts into hot pans to create an instant, deeply complex sauce without hours of simmering. In this recipe, the bold heat of Carluccio’s 'Nduja cuts through the rich, savoury depth of pan-roasted chicken, while creamy butter beans soak up every drop of the golden, spicy pan juices. Finished with crisp fried sage leaves, it’s a rustic, comforting mid-week dinner that brings authentic Italian flavour straight to your table in under thirty minutes.

Pan-Roasted Chicken Thighs with 'Nduja, Butter Beans & Crispy Sage

Prep time: 10 mins

Cook time: 25 mins

Serves: 2

Ingredients

• 4 bone-in, skin-on chicken thighs

• 2 tbsp Carluccio's 'Nduja Spicy Salami Spread

• 1 tin (400g) butter beans, drained and rinsed

• 10 fresh sage leaves

• 2 cloves garlic, peeled and thinly sliced

• 100ml dry white wine

• 150ml chicken stock

• 1 tbsp Carluccio's Extra Virgin Olive Oil

• Sea salt and freshly cracked black pepper

Method

1. Crisp the chicken and sage:

   Season the chicken thighs with a little sea salt. Heat the extra virgin olive oil in a large skillet over a medium-high heat. Place the chicken thighs skin-side down in the pan, along with the fresh sage leaves. Fry the sage leaves for about 1 minute until crisp, then remove them with a slotted spoon and set aside on kitchen paper. Cook the chicken skin-side down for 8-10 minutes until the skin is deep golden and crisp. Flip and cook for another 3 minutes, then transfer the chicken to a plate (it will finish cooking in the sauce later).

2. Build the 'nduja base:

   Turn the heat down to medium and pour off most of the excess chicken fat, leaving about a tablespoon in the pan. Add the sliced garlic and fry for 1 minute until soft and fragrant. Add 2 tablespoons of Carluccio's 'Nduja, using a wooden spoon to break it up as it hits the hot pan. The 'nduja will melt quickly into a deep red, aromatic oil.

3. Deglaze and simmer:

   Pour in the white wine to deglaze the pan, scraping up any caramelized bits stuck to the bottom. Let the wine bubble away until it has reduced by half. Stir in the chicken stock and the drained butter beans, bringing the liquid up to a gentle simmer.

4. Combine and finish:

   Nestle the chicken thighs back into the pan, skin-side up (keep the skin above the liquid to stay crispy). Simmer gently for 8–10 minutes until the sauce has thickened slightly and the chicken is cooked through.

5. Serve:

   Scatter the crispy fried sage leaves over the top and serve straight from the pan alongside plenty of crusty bread to mop up the fiery, creamy beans.