Tuscan Lemon Chicken With Warm Bean Salad

Recipe by Chef Kate
READY IN: 4hrs 20mins




  • 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).
  • Drain.
  • 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.