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Tuscan baked chicken and beans

TuscanBakedChickenBeans

Dinner tonight , 30 August , 2017
Absolutely delicious , great with any green salad or rice
4 servings

  • 1 (3 1/2-pound) roasting chicken
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 3 slices center-cut bacon
  • 1 cup chopped onion
  • teaspoon kosher salt
  • 2 cups packed torn spinach
  • ½ teaspoon chopped fresh rosemary
  • 2 (16-ounce) cans cannellini or other white beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained

1) Preheat oven to 350°.

2)
Remove and discard giblets and neck from chicken. Trim excess fat. Cut chicken into 2 breast halves, 2 drumsticks, and 2 thighs. Season with 1/4 teaspoon salt and pepper. Cook bacon in a 12-inch ovenproof skillet over medium-high heat until crisp. Remove bacon from pan; chop and set aside, reserving drippings in pan. Add chicken pieces to reserved drippings in pan; cook for 2 minutes on each side or until browned. Remove chicken from pan; set aside.

3)
Add onion and 1/8 teaspoon salt to pan; reduce heat to medium, and cook 5 minutes or until onion begins to brown. Stir in bacon, spinach, rosemary, beans, and tomatoes; remove from heat. Arrange chicken pieces on top; bake, uncovered, at 350° for 40 minutes. Discard skin before serving.

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