Pollo Alla Toscana Con Insalata Di Fagioli Tusca... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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From Oregano from italy cookbook , a blend of lemon, garlic, rosemary cannelini beans and crispy chicken. served with flavored olive oil and baguettes. A tomato and red onion salad sprinked with oil oregano and and gorgonzola cheese couldn't hurt! Read more ! Ingredients:
one 4 to 4 and 1/2-pound chicken, cut into 10 pieces (2 breasts, each halved; 2 wings; 2 thighs; 2 drumsticks) |
9 garlic cloves |
1 teaspoon salt |
1/3 cup fresh lemon juice |
4 tablespoons extra virgin olive oil |
3 tablespoons chopped fresh rosemary or 3 teaspoons dried |
2 and 1/2 tablespoons grated lemon peel |
1/2 teaspoon sugar |
three 15-ounce cans cannellini (white kidney beans), rinsed, drained |
Directions:
1. CHILL TIME 3 HOURS
2. -
3. Arrange chicken in 12 x 9 x 2-inch baking dish.
4. Mince 5 garlic cloves; mix in 1 teaspoon salt. Rub garlic mixture into chicken.
5. Mix lemon juice, 2 tablespoons olive oil, 2 tablespoons rosemary, lemon peel and sugar in small bowl. Pour over chicken. Season with pepper. Cover; chill up to 3 hours.
6. Preheat oven to 350 F.
7. Place cannellini beans in large skillet.
8. Chop remaining 4 garlic cloves and mix into cannellini with 2 tablespoons olive oil and 1 tablespoon rosemary. Season with salt and pepper.
9. Uncover chicken and bake until cooked through but still juicy, basting occasionally, about 40 minutes.
10. Remove from oven. Preheat broiler. Broil chicken until just brown, about 4 minutes.
11. Meanwhile, stir bean salad over medium heat until heated through, about 8 minutes.
12. Spoon salad onto platter. Top with chicken and pan juices. .
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