I rarely make the same thing twice but every now and then you find a recipe that you just love. A recipe that is pretty easy to throw together, features a few healthy ingredients and makes leftovers for at least another meal. I’ve made this recipe a few times and realized I never blogged about it.
The best time saver for this is buying a whole chicken that is already cut up and packaged. I looked at the price and it was only 50 cents more. That 50 cents was worth it for not having to hack up a chicken. All I had to do was cut open the package of this happily raised free range chicken from a farm nearby.
This chicken is worth the cooking time, get a good sear on the skin and then bake until the sauce reduces and is incredibly flavorful. This dish is worth it for the leftovers.
Chicken with White Beans and Rosemary
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Keywords: entree chicken
6038660Ingredients (Serves 4)
- 1 3lb chicken, cut into pieces (some stores have this done already for a great time saver)
- Salt/Pepper
- 1 onion, finely diced
- 1 can (6 oz) tomato paste
- 2 cans (15.5 ounces each) cannellini beans, rinsed and drained
- 3-4 sprigs rosemary
- 2 tbsp Vegetable Oil
- 2 cups water
Instructions
Preheat oven to 375 degrees.
In a large dutch oven heat vegetable oil over medium heat.
Add chicken skin side down and cook 5-6 minutes. Flip and cook another 5-6 minutes. Transfer to a plate and set aside.
Add onion and cook 3-4 minutes. Pour in tomato pasta and stir to combine.
Stir in beans and 2 cups of water.
Place chicken back in the pot and surround with rosemary sprigs. Season with salt/pepper to taste.
Put chicken in the preheated oven and cook for another 20-25 minutes or until chicken is cooked all the way through.
Serve chicken topped with the beans and sauce.
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