Tuscan Lemon Chicken With Warm Bean Salad
- Ready In:
- 4hrs 20mins
- 4 whole chicken breasts, skin-on,bone-in,split
- 9 cloves garlic (or more)
- 1 1⁄2 teaspoons coarse salt
- 1⁄4 teaspoon fresh ground pepper (or more)
- 1⁄3 cup fresh lemon juice
- 4 tablespoons extra virgin olive oil
- 3 tablespoons chopped fresh rosemary
- 2 1⁄2 tablespoons finely grated lemons, rind of
- 1⁄2 teaspoon sugar
- 3 lb dried cannellini beans or (15 ounce) cans cannellini beans
- If using dry beans, rinse beans and place in bowl.
- Cover with three inches of water; leave to soak overnight or at least eight hours.
- Drain beans.
- Place in large saucepan, coverered with three inches of water.
- Do NOT salt.
- Allow to simmer one to two hours till soft (older beans take longer).
- If using canned beans, empty beans into colander and rinse well with warm water.
- Place chicken in baking dish large enough to accomodate all the pieces.
- A 12" x 9" pan should be adequate.
- Roughly chop five (or more if you love it) cloves of garlic.
- Sprinkle chopped garlic with coarse salt.
- Mash garlic and salt into a paste.
- Rub paste onto chicken pieces; sprinkle with ground pepper.
- Whisk together the lemon juice, 2 tablespoons of oil, 2 tablespoons of rosemary, the grated rind and the sugar.
- Pour mixture over chicken, cover chicken and chill up to three hours.
- If you like, you can turn it in the marinade once or twice--not a critical step.
- Preheat oven to 350°F Place drained cannellini in a large skillet.
- Add the remaining garlic, chopped fine, the remaining rosemary and olive oil and season with salt and pepper.
- Uncover chicken and bake 35-40 minutes, basting occasionally.
- Remove from oven.
- Preheat broiler.
- Broil chicken till golden brown--3-5 minutes.
- When the chicken is almost done, gently warm the beans till heated through.
- Ladle beans onto serving platter.
- Top with chicken and juices from pan.
- Note: If you would like more sauce (and your baking dish is safe for the stovetop--if not, scrape any fond into a saute pan), place baking dish over medium high heat, add a splash of white wine and or chicken stock, deglaze and reduce.
MY PRIVATE NOTES
Add a Note
Join The Conversation
This dish is so lovely and DELICIOUS! We too, used canned beans and marinated the chicken for about 2.5 hours. I loved the BIG garlic flavor, we pasted up 5 cloves to coat the chicken. There was plenty of juice/sauce at the end, so we did not reduce the sauce- we just spooned it over the chicken and beans. We served with recipe #232055 and a lovely light caprese salad. DIVINE!!!! Thank you, Chef Kate for an awesome recipe that will become a new staple in our home. YUMMMM!