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Make this NOW – Chicken w/ Cannellini Beans & Tomatoes

September 15, 2011

This has officially become one of my go-to dishes. Just so damn flavorful. And cheap! And easy!!! Cannot. Beat it. Oh, and there’s crispy, crispy chicken thighs. Ooph. Let’s take a look shall we.

BOOM. There it is.  I can’t claim to have found the recipe.  That credit goes to J.S.  Although, I also can’t claim – per usual – to really follow the recipe.  So, this is how I make that chicken.

Chicken w/ Cannellini Beans & Cherry Tomatoes [for four-ish people]

– 2 cans of cannellini beans  (maybe 3 if you like cannellini  beans and are using a deep casserole)

– 1 pint of grape tomatoes (I split my long-ways in half to get things even juicier)

– 3-5 sprigs of thyme (or 2.5 teaspoons of a dry bouquet garni mix)

– 2 garlic cloves, smashed and diced (I tend to use at least 4 – 2 is the sanitized/wimp amount)

– healthy 1/4 teaspoon of red pepper flakes

– 2-3 tablespoons of olive oil

– juice of a small lemon

– 1/8 cup a dry white wine

– plenty of kosher salt and black pepper

– 8 (or 10 to have leftovers) bone-in, skin-on chicken thighs

Oven needs to be at 425 degrees.  Combine everything except the chicken in a large casserole dish – also throw in some salt and pepper.  Pat the chicken dry.  Place on top of your bean and tomato mixture. Sprinkle the chicken with some olive oil, then sprinkle with kosher salt and pepper, and then maybe sprinkle some thyme leaves.  Cook for 35-45 minutes.  Always seems closer to 45-50 in order to get the chicken nicely golden.  Depends on the oven, I suppose.  Then devour.

Good bread is highly suggested to soak up the liquid.  Something green might be advisable.   This should be in everyone’s recipe arsenal.  Let’s take one last look.

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One Comment leave one →
  1. Anonymous permalink
    September 17, 2011 2:26 am

    MMMM this looks delicious!

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