Ingredients
-
4
-
9
-
1 1/2
-
1/4
-
1/3
-
4
-
3
-
2 1/2
-
1/2
-
3
-
-
-
-
-
Directions
Tuscan Lemon Chicken With Warm Bean Salad, This is my adaptation of an old recipe from Bon Appetit. Because the chicken has to marinate, and because I think it’s best with dried rather than canned beans, it requires advance planning. But it’s really quite simple and very good. It can be made with other chicken parts, but I like it best with chicken breasts. Note: Preparation time does not include soaking and cooking time for dried beans, but does include three hours for marinating chicken., 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!
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Steps
|
1
Done
|
If Using Dry Beans, Rinse Beans and Place in Bowl. |
|
2
Done
|
Cover With Three Inches of Water; Leave to Soak Overnight or at Least Eight Hours. |
|
3
Done
|
Drain Beans. |
|
4
Done
|
Place in Large Saucepan, Coverered With Three Inches of Water. |
|
5
Done
|
Do not Salt. |
|
6
Done
|
Allow to Simmer One to Two Hours Till Soft Older Beans Take Longer. |
|
7
Done
|
Drain. |
|
8
Done
|
If Using Canned Beans, Empty Beans Into Colander and Rinse Well With Warm Water. |
|
9
Done
|
Place Chicken in Baking Dish Large Enough to Accomodate All the Pieces. |
|
10
Done
|
a 12" X 9" Pan Should Be Adequate. |
